How to Make Grilled Rump Cap Bites with Confit of Red Onion and Thyme

This recipe is perfect for those who love convenience. It features rump cap bites as the star ingredient—a premium cut with low fat content and a mild, delicate flavor.

This cut is extremely tender and pairs beautifully with fresh seasonings like thyme, known for its distinctive aroma and slightly spicy notes. To enhance the dish, we suggest adding red onions, which bring a touch of sweetness. Follow the step-by-step guide below.

Ingredients

1 piece of Cabaña Las Lilas rump cap bite
Grilling salt to taste
3 red onions
4 sprigs of fresh thyme
30ml olive oil

Instructions:

Quarter the onions, keeping the root intact to prevent the petals from separating. Sear them in a hot skillet with olive oil until both sides are golden brown.

Set the onions aside, drizzle with olive oil, and arrange the thyme sprigs over them.

In a heated skillet, add a drizzle of olive oil and sear all sides of the meat.

Cover the meat with aluminum foil and place it in a 200°C (392°F) oven for 10 to 15 minutes.

Remove from the oven and let it rest for 10 minutes before slicing.

Slice the meat, sprinkle with grilling salt, and arrange the onions around it.

Ready to serve.