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Joviander rump steak from the Big Green Egg

The Joviander rump steak from the Big Green Egg is a flavorful dish with tender meat and a delicious smoky touch.

Ingredients

1units.itemsJoviander rump
Sea salt
Pepper

Preparation

  1. Prepare the Big Green Egg with rotisserie as follows: 250°C.
  2. Cut the rump into slices about 5 cm thick and generously sprinkle with sea salt.
  3. Place the pieces of meat on the spit and position them directly above the charcoal. Cook to a core temperature of 52°C.
  4. Remove the meat from the spit and wrap it in aluminum foil for about 5 minutes.
  5. Slice the meat and optionally sprinkle with freshly ground pepper.