Craig Cook Wagyu Rump in Lime and Rosemary with Roasted Beetroot and Grilled Cabbage

Serves: 4

Looking for a premium Wagyu steak recipe with a fresh, vibrant twist? This Craig Cook Wagyu Rump with lime, rosemary, roasted beetroot and grilled cabbage is packed with bold flavour, texture and colour, perfect for relaxed entertaining or a weekend barbecue.

Ingredients

• 4 x 250g Craig Cook 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

Cooking Instructions

1. Preheat the oven to 180°C. Toss the rump steaks with chopped rosemary and lime juice, then refrigerate for 2 hours to marinate.
2. Wrap the beetroot, garlic and 1 Tbsp of the olive oil in foil and bake for 1 hour or until tender. Peel the beetroot while still warm and slice into discs.
3. Drizzle the steaks with 2 Tbsp olive oil, season with salt and pepper, then grill on a hot barbecue or ribbed griddle for 12 minutes, turning often, until medium-rare. Set aside to rest for 3 minutes.
4. Drizzle the cabbage leaves with the remaining oil and grill briefly until lightly charred.
5. Carve the steaks and serve with roasted beetroot, grilled cabbage, toasted pistachios and a scattering of chopped parsley.

Tips

1. For extra flavour, marinate the Wagyu overnight.
2. Swap pistachios for toasted walnuts or almonds if preferred.
3. This dish pairs beautifully with a light shiraz or chilled pinot noir.