Preheat a large frying pan or BBQ over medium-high heat. Season beef well with McCormick Sea Salt.
Place butter, McCormick Rosemary Leaves and Thyme Leaves in a small bowl and stir, blending well together. Cook or BBQ beef rump, basting with herbed butter, 6-8 minutes on each side for medium, or to taste. Set aside.
Combine tomatoes, onion, parsley, vinegar and oil in a small serving bowl.
To serve, slice beef thinly across the grain and top generously with tomato and onion vinaigrette.
Serve with traditional potato salad, steamed rice and black bean side dishes for a South American themed meal. Beef steak can be substituted for chicken fillets