Beef rump, from the narrow part on the top and bottom cut very lightly in the shape of a grid, in this way the marinade can get into the meat exceptionally well. Place on a plate.
Ginger, 1cm long, peeled and finely chopped Clove of garlic, very finely chopped Cut pepperoncini in half lengthwise, remove seeds, cut into strips, cut these small into cubes Lime juice Stir sugar, soy sauce and lime juice well until sugar is dissolved. Add the ginger, garlic and peperoncini.
Add sesame oil and stir through. Pour this marinade over the meat on the platter. Cover and marinate at room temperature for at least half an hour in the refrigerator.
Then remove the beef from the marinade and lightly scrape it off with a kitchen knife. Roast the meat on the hot grill for 12 to 15 minutes, depending on the thickness of the piece and the desired cooking level. Rest the beef for 4 to 5 min before carving. Then slice lightly diagonally into narrow slices.
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