A simple dinner just got a haute cuisine twist! Whole and fresh ingredients come together in a mouth-watering dish. Suitable for banters and HFLC requirements.




  • Beef
  • Braai


  • Banting
  • Mediterranean

Cooking Methods

  • Roasting



Prep Time

45 minutes

Cooking Time

45 minutes


For the Rump Steak Veggie Rolls:

1kg Food Lover’s Signature Rump Steak
125ml (½ cup) basil pesto
2-3 medium carrots, peeled and julienne
1 red pepper, julienned
2 medium baby marrows, julienned
200g asparagus, halved lengthwise
1 cup red cabbage, shredded
50g pine nuts, toasted
Fresh basil, to garnish
Red chilli, sliced (optional)
Salt and pepper, to taste

For the Roasted Cauli Mash:

1 large cauliflower, cut into florets
6 garlic cloves
15ml (1 Tbsp) olive oil
30ml (2 Tbsp) butter
45ml (3 Tbsp) Parmesan cheese, grated
Salt and pepper, to taste


Preheat the oven to 180°C.
Place the cauliflower florets and garlic cloves onto a baking tray, drizzle with olive oil and dot the butter around the veg.
Bake for about 25-30 minutes or until cooked.
While the cauliflower is roasting away, start by preparing your steak.
Cut the steak into very thin slices lengthwise through the steak.
Then use your meat hammer to gently thin the steak out to about 5mm.
Season the steaks with salt and pepper.
Spread basil pesto onto the steaks.
Equally divide the vegetables between all the steaks.
Roll up each steak and secure with a cocktail skewer.
Heat a griddle pan on a high heat and brush each steak roll with olive oil and fry on all sides until browned.
Place them on a baking tray and bake in the preheated oven for about 10-15 minutes depending on how cooked you like your steak.
Remove the roasted cauliflower from the oven once cooked, and use a stick blender to purée the mixture.
You can decide to have a coarser or smoother mash depending on how long you blend it for.
Taste and season.
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