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OAKEY PREMIUM WAGYU RUMP IN LIME AND ROSEMARY WITH ROASTED BEETROOT AND GRILLED CABBAGE

Serves
4
Prep
15mins
Cook
1½hours
DIFFICULTY
medium
Ingredients
  • 4 x 250g Oakey Premium Wagyu rump steaks
  • 4 sprigs rosemary leaves, chopped
  • juice of 2 limes
  • sea salt flakes and freshly-ground black pepper
  • 4 medium beetroot
  • 8 cloves garlic, crushed
  • ¼ cup extra virgin olive oil
  • 1½ cups green cabbage leaves, torn
  • 2 Tbsp toasted pistachios, chopped
  • ¼ bunch parsley, finely chopped
Method
  • Preheat oven to 180°C. Toss the rump steaks with rosemary and lime juice, then refrigerate for 2 hours to marinate. Meanwhile, wrap the beetroot, garlic and 1 Tbsp extra virgin olive oil in foil and bake for 1 hour. Peel while warm and slice into discs.
  • Drizzle the steaks with 2 Tbsp extra virgin olive oil, season with salt and pepper, then arrange on a hot barbecue grill or ribbed griddle. Cook for 12 minutes, turning often, until medium-rare. Set aside to rest for 3 minutes. Drizzle the cabbage with the remaining oil and grill briefly until lightly browned.
  • Carve the steaks and serve with the beetroot, cabbage, pistachios and parsley.
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