Step 1: Use a sharp knife to trim away most of the fat that clings to both sides of the meat.

Step 2: Thoroughly trimming the fat will help to prevent flare-ups.

Step 3: Cutting the meat into lengths of about 30 cm will make it easier to handle on the barbecue.

Step 4: Season generously, patting and massaging the seasonings into the meat with your fingertips so they won’t fall off during grilling.