1.5 kg rump steak
1 kg potatoes
2 bunches of asparagus
1/5 good cherry tomatoes
2 red onions
2 red bell peppers
Prepare your barbecue grill, light it up about 1 hour before.
Prepare the potatoes and boil them until tender.
Trim the rump steak and cut it into slices approximately 8-10 cm thick, across the short side of the steak.
Place the pieces of rump steak on your rotisserie, so it resembles the picture.
Give it plenty of salt and place it on the rotisserie holder over the fire.
Prepare the remaining vegetables and mix them with olive oil, salt, and pepper.
Check the temperature of the meat regularly. Remove it when it reaches 56 degrees Celsius (it took about 30 minutes).
While the meat is resting, grease the griddle with oil.
Place the potatoes on it and press them flat (to make smashed potatoes. They are ready when they are crispy on both sides).
When you flip them, you can put some herb butter on them and season them with spices or just salt and pepper.Add the remaining vegetables and cook them until tender.
Enjoy your meal.
Recipe by Martin Handgaard