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Grilled Rump Steak with Basil & Lime Pesto


Recipe Info

  • Servings : 4

Fire up those fires and try this fragrant lemon and basil pesto on a juicy cut of grilled prime rump.


  • Rump Steak (fairly thick with a good layer of fat)
  • Freshly ground salt and pepper
  • 3 cups fresh basil leaves
  • 3 cloves of garlic
  • ½ cup grated Parmesan cheese
  • 3 tbsp lightly roasted pine nuts
  • 5 tbsp extra virgin olive oil
  • Juice and zest of one lemon
  • 1 med chilli chopped (optional)
  • Freshly ground salt and pepper


Step 1

Basil & Lemon Pesto: Place the garlic, roasted pine nuts and chilli into a food processor and pulse until chopped. Add the basil leaves, zest and juice of the lemon and while blending pour in the olive oil. Lastly add the parmesan cheese and season with salt and pepper. Blend gently until all the ingredients are combined. Refrigerate the pesto until you are ready to serve.

Step 2

Braaied Rump Steak: Prepare a fire with wood, briquettes or charcoal making sure you have enough very hot coals to braai your steak. Season your rump steak with salt and pepper on both sides and place it on the grid of the braai. The general rule for a 2.5 cm thick steak is that if you like it done rare then you would need to cook it for 1-2 minutes each side letting it rest for 6-8 minutes. For a medium rare steak cook it for 2-2.5 minutes each side letting it rest for 4 minutes and for a well done steak, cook it for 4.5 minutes each side letting it rest for 1 minute. If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time. Serve immediately with the lemon and basil pesto.

Recipe Type: ,
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