Portion the Rump Cap /Picanha as desired (I prefere Steak size), season with coarse salt and put on the rotisserie. Best leave to rest for 30 min. and then scarp off the excess salt (not shown in the video).
Put the rotisserie skewer onto the grill and grill the Picanha for approx. 15 – 20 min. (according to desired doneness) over medium direct heat.
Enjoy with salsa verde or Chimichurri Sauce.
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