Meet Australian cattle & sheep farmers, discover 100 research projects and learn more about what is important to the sustainability of the industry

Rump Cap on a Spit with Chilean Marinade

Rump Cap on a Spit with Chilean Marinade


  • 1kg rump cap
  • Salt and pepper
  • Olive Oil


  • 2 cloves garlic, crushed
  • 1 tbsp chopped jalapenos
  • Juice of 1 lime
  • 1 tbsp finely chopped coriander root and stem
  • 1 tbsp coarsely chopped coriander leaves
  • 2 tbsp extra virgin olive oil


  • Combine the marinade ingredients and set aside in a bowl
  • Score the fat of the rump cap and rub with oil, salt and pepper
  • Cut the rump cap lengthways into three thick steaks
  • Fold the steaks in half with fat side facing outwards and push the spit pole through  
  • Baste the rump cap with the prepared marinade
  • Place meat on the spit over coals, turn regularly to ensure even cooking
  • Baste the meat regularly with the marinade
  • Cook to desired doneness then allow to rest for 5-10 minutes
  • Slice and serve