Festeja Rump Cap in butter crust

How to Prepare

– With the tip of a knife, make thin cuts in the fat cap, season it with salt and black pepper all over the meat, and take it to a grill (strong brazier to seal both sides of the rump cap, then place the rump cap on the medium brazier, 60 cm from the brazier to reach the desired doneness);
– Prepare the rump cap crust: in a baking dish, place the butter, chopped garlic, chimichurri, farofa, a pinch of salt, and black pepper, mixing all of them well. Set the mix aside;
– Prepare the crusted potatoes as a side dish: cut the pre-cooked potatoes (with peels) in half, place them in a baking dish, drizzle with olive oil, season with lemon pepper and paprika, and mix well; set the mix aside.
– Grease a pan with melted butter, grated cheese, and parsley, mixing and spreading them all over the tray. Arrange the potatoes side by side and place them on the high-heat grill, 20 cm from the coals, until a crust is formed.
– Place the crust on the rump cap once it has been seared on both sides and serve with the side dish.