Name: Rump Espetada with Chimichurri Sauce
Ingredients: 1,2 kg Rump, (picanha); 100 ml Worcestershire sauce; 100 ml Olive oil; 20 g Fresh bay leaves; 1 Onion, (finely chopped); 1 clove Garlic, (finely chopped); 50 ml Red wine vinegar; 1 tbsp Dried Chilli flakes; 20 g Coriander, (fresh); 20 g Flat parsley, (fresh); 20 g Origanum, (fresh); 100 ml Olive oil

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