Ingredients

Method

• 1 Woolworths matured picanha beef rump
• 1 T Woolworths extra virgin olive oil
• salt and black pepper  
• 150 g Woolworths double cream plain yoghurt, for serving
For star anise carrots: 
• 500 g Woolworths medium carrots, peeled
• 4 sprigs fresh thyme
• 2 whole star anise
• salt and black pepper  
• 2 sheets of tin foil  
For pistachio and pumpkin seed pesto: 
• 120 g Woolworths extra virgin olive oil
• 100 g raw shelled pistachios
• 100 g pumpkin seeds  
• 50 g Woolworths Italian Parmigiano Reggiano cheese, grated  
• 1 garlic clove  
• ½ lemon, juiced  
• 1 lemon, zested
• Maldon sea salt, to taste  
• black pepper, to taste  

Method

Ingredients

1. Preheat the braai to 190°C, with the fire stacked to one side.

2. Rub the picanha with olive oil and season well with salt and pepper.

3. Cook on the other side of the fire turning every 5 minutes till cooked to 52°C (medium rare) 60°C for a medium, leave to rest for 25 minutes.

4. Put 2 sheets of tin foil down flat and place the carrots, top and tail, together. Dress with the oil, salt and pepper.

5. Lay the herbs and star anise on top and wrap the foil tightly.

6. Cook on the braai (not over the hot coals but to the side for 30–40 minutes, till the carrots are tender.

7. In a large frying pan over a high heat, add the olive oil, then the pumpkin seeds and clove of garlic till the pumpkin seeds start to pop. Once they start popping, add the pistachios and cook till all the seeds have finished popping.

8. Pour all the ingredients into a blender, blend till smooth and season to taste.

9. To serve: spread the yoghurt over the base of the plate, layer with carrots, thinly sliced beef and finish with the pesto and resting juices.

Chef’s tip: You can store the pesto in a jar for up to 2 weeks in the fridge, and you can also use it as a great marinade for meats or fish.