Rosemary Rump With A Kale Walnut Pesto
Substitute fillet with sirloin, rump or ribeye steaks. Method Prepare the rump by rubbing the steaks with olive oil, fresh rosemary, salt and freshly ground
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Cooking tools:
- Food processor
- Blender
- Grill
- Griddle
- Pepper mill
- Chef's knife
- Cutting board
- Tongs
- Plate
Ingredients
- 4 x 300 g rump steaks Olive oil
- 3 sprigs fresh rosemary, finely chopped
- 1 lemon, quartered, for serving
- Salt
- 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
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