Rosemary Rump With A Kale Walnut Pesto

Substitute fillet with sirloin, rump or ribeye steaks.



    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.
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