The reason I've chosen the rump cut is because it will cook fast and be tender without releasing a lot of fat and soaking the dry rub. I would suggest looking a large cut with good marbling.
The lines of fat in the meat are a great asset for rump steak, they will stop the meat being chewy and dry. A large cut will cook more evenly than two separate pieces.
Using the pin/ hammer hit the meat evenly until flat, turn over and hit again.
The meat will now be larger than before and will appear torn and flakey. Don't worry if you have separated the meat and made a few holes, it won't matter.
Add a good coating of olive oil to both sides of the meat.
Add a good pinch of salt and pepper to both sides and rub into the meat and oil.
Now coat both sides of the meat with a good covering of the dry rub.
Massage the steak until it is golden brown and evenly coated. The thicker the coating, the hotter and spicier it will be.
I have applied the rub quite thickly, this rub is quite hot, but the spices will cool as they cook through. So the overall heat is not too intense.
If you can, allow the meat to marinate for around an hour or so. It won't make too much difference if you cook it straight away, but it's always good to let the spices penetrate the meat.
Put the steak on a hot BBQ (hotter the better). It will immediately smell sensational.
After two or three minutes turn the steak.
It should only take 4/5 minutes to cook, if it's tenderised well and thin it will be soft and not bloody.
As a little hint if you scrape the excess rub from the bars you will entice some flames, they shouldn't last too long and will be enough to give the meat a smokey flavour.
Once cooked take it off of the heat and allow it to rest somewhere warm for a further 3/4 minutes. This resting process is important and allows the meat to relax and tenderise further.
Once rested, slice the meat into thick fingers, if you slice at an angle it will cut easier and look great.
The finished piece, juicy, tender, moist and very very satisfying.