Ingredients:

• 800g Whole Rump 
• 100ml soya sauce
• 100ml Worcestershire sauce 
• 1 large clove of garlic thinly sliced
• 1 head of cauliflower 
• 500g frozen peas.
• 1kg butternut sliced
• 100ml olive oil
• 100ml pesto 

Method:

• Place soya sauce and Worcestershire sauce into a pan, adding the rump to marinate for at least 4 hours.
• On medium heat deep fry garlic slices until golden brown, place onto paper towel to remove oil.
• Blanch cauliflower for 8 minutes in a pot of boiling water. 
• Cook the peas until just done, don’t overcook them as they easily lose their colour. 
• Blend the cooked cauliflower and peas. Seasoning to taste.
• Drizzle butternut with olive oil, season and then roast on 180 degrees for 40 minutes or until golden brown. 
• Prepare a hot fire and then cook the whole steak until medium rare. Rest for at least 20 minutes with a foil covering. 
• Slice the meat, place on a bed of puree, sprinkle the garlic chips. 
• Add the butternut slices and then add pesto.