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

  1. Prepare the rump by rubbing the steaks with olive oil, fresh rosemary, salt and freshly ground black pepper. Set aside.
  2. 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.
  3. 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).
  4. Leave the meat to rest for half its cooking time before serving to ensure it is moist, tender and juicy.
  5. 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.


  • 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.