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