1. Slice the rump steak in half length ways leaving about a finger thickness uncut to form two sides similar to a book. 2. Spread the pesto, mustard seeds, garlic and cheese over meat. 3. Tightly roll meat into a cylinder shape similar to a swiss roll and tie with butcher's twine. 4. Drizzle with good extra virgin olive oil or avocado oil if available and put into 160°C oven for 25 minutes turning twice only. 5. Deep fry par cooked jacketed (skins on) potatoes until crispy. Drain and put aside. 6. Blanch other vegetables, I have a corn cob, carrots, beans peas and zucchini but anything is good. 7. Once meat is cooked to preference rest for 5 minutes to settle juices and flavour, cut in to portions and serve on plate with potatoes and vegetables. 8. Have with herb and garlic bread. 9. Boun appitetto. ---------------------------------------------------------------------------
Nutrition
Ingredients
