Preheat the barbecue to 360 °F (180 °C).

Cut into the fat of the rump crosswise and season with the Texan Steak Rub. Firmly rub the spices in, including the cuts.

Place the pointy sweet peppers, red chilli pepper and onion on the barbecue without removing their skin. Roast the peppers and chilli until the skin is charred and the onion until it is soft. Don’t forget to turn the vegetables every now and then.

Remove the skin, stems and seeds from the sweet peppers and chilli peppers and finely chop. Remove the skin from the onion and finely chop it as well. Mix the vegetables with the smoked paprika and Garlic Olive Oil and season to taste with black pepper, sea salt and some finely chopped fresh parsley.

To prepare the corn cobs, bring 4 cups of water to the boil with ample sea salt and black pepper. Remove the husks from the cobs and boil them for 25 minutes until done.

In the meantime, roast the picanha on the barbecue until the centre has reached a temperature of 120 °F (48 °C). This leaves the centre nice and rare. Allow the meat to rest for at least 10 minutes.

Halve the corn cobs, melt some butter on top and sprinkle with some extra black pepper before serving. Cut the meat into thin slices and serve with your home- made pepper salsa and corn cobs. Enjoy your meal!