Rosemary Rump With A Kale Walnut Pesto
Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Method
- Prepare the rump by rubbing the steaks with olive oil, fresh rosemary, salt and freshly ground black pepper. Set aside.
- Make the kale and walnut pesto by adding all the pesto ingredients toa food processor/blender and blend until smooth. Taste the pesto and adjust the seasoning to your taste.
- Grill the rump steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
- Leave the meat to rest for half its cooking time before serving to ensure it is moist, tender and juicy.
- Spoon dollops of the vibrant green pesto onto each rump steak and serve with lemon wedges and grilled vegetables such as vine tomatoes or peppers.
Ingredients
- 4 x 300 g rump steaks
Olive oil - 3 sprigs fresh rosemary, finely chopped
- 1 lemon, quartered, for serving
- Salt and freshly ground black pepper
Kale and walnut pesto:
- 4 cups kale leaves
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/3 cup Parmesan cheese, grated
- 1/2 cup walnuts, toasted
- 4 Tbsp. olive oil
- 2 Tbsp. lemon juice
- Salt and freshly ground black pepper
General Info
Prep: 10 min
Cooking: 10 min
Ready In: 20 min
Servings: 4 people
Tips & Tricks
These rump steaks can be enjoyed as a meal for 4 or as part of a larger braai with a variety of meats and side dishes.
