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Remove the rump from its packaging and pat dry with a paper towel.
Use a sharp skewer to make the initial entry point for the rotisserie pole. Push the skewer through the centre of the meat, ensuring it’s even and will sit centrally on the rotisserie pole.
Thread the rump over and onto the rotisserie pole. Generously sprinkle with the salt and set aside while you set up your BBQ.
Bank the coals on the left or right side of the protein that’s cooking, avoiding coals directly underneath the protein.
Feel free to add any wood to give the beef a subtle smokey flavour profile.
Slot the rotisserie into the barbecue and turn it on. Place a small foil pan or baking tray underneath to catch any fat and juices.
Cook the steak until it’s medium rare (53°C), about 1 hour. Allow 20 minutes of rest time before carving.
To make the ají verde sauce, blend all the ingredients until smooth, reserving some pieces for garnish.
Serve the beef carved into slices with the ají verde on the side.
If you don’t have a barbecue, you can reverse sear the steak by cooking it in the oven at a low temperature and then searing it in a hot pan.