Ingredients

Method

• 2.2 kg Woolworths whole rump steak roast (from the butcher’s counter)
• sea salt and freshly ground black pepper, to taste
• 4 T olive oil
• 2 x 500 ml bottles Woolworths peri-peri marinade
• 4 Woolworths Pepperito peppers, halved
• 8 Woolworths Portuguese rolls, halved and toasted
• 1 small red cabbage, shredded
• 1 small green cabbage, shredded
• 2 limes, juiced
• potato wedges, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Preheat a large pan or griddle pan until very hot – you can also do this on the braai. Season the rump generously and rub with the olive oil.

2. Sear the steak until golden brown on all sides. Place in a large roasting pan, pour over the marinade, and cover tightly with foil. Place in the oven and roast for 1 hour. It’s important to allow the meat to rest for at least 30 – 45 minutes before serving.

3. Slice the peppers in half lengthways, toss in olive oil, season and roast in an ovenproof dish until soft and juicy, about 20 minutes. This can also be done over the coals.

4. To serve, thinly slice the beef, then serve on the rolls with the cabbage tossed in the lime juice, peppers and lots of the sauce with the crispy potato wedges on the side.

Cook’s note: This will also go well with sriracha mayo, or peri-peri sauce mixed with Woolies’ mayo.

Find more roast recipes here.