Spiced BBQ Beef Cap with Labne & Dulkha

Cooking time: 40 mins

SERVES: 6

Ingredients

- 1 kg beef rump cap

- 2 tablespoons olive oil

- 2 cloves of garlic, minced

- 2g ground cumin

- 2g ground coriander

- 2g smoked paprika

- Salt and pepper to taste

- 1 Lime, juiced

- Dulkha for serving

- Labne for serving

Method

-Preheat your BBQ grill to medium-high heat.

-In a small bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, pepper, and lime Zest &  juice. Mix well to create a marinade.

-Place the beef rump cap on the preheated BBQ grill. Cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. You’re looking for around 45°C before you take the beef off, so it can rest up to around 55, which is medium rare.

-once the meat is cooked. Baste the meat with the marinade and rest.

-Once rested, transfer the beef rump cap to a cutting board.

-Slice the beef rump cap against the grain into thin slices. Serve the spiced BBQ beef sprinkled with dulkha and a dollop of labne on the side.