Roasted steak in olive oil

Roasted steak. (Photo/Chef Ali Mandhry)

1kg beef rump steak

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon garlic ginger paste

1 teaspoon meat tenderizer (powder)

50ml olive oil

Juice of 1/2 lemon

Cotton twine

What to do

Cut the steak halfway from the centre then flatten it as much as possible using a knife and lay it flat on the table. Sprinkle the meat tenderizer.

Use a fork to prick some holes all over the steak so that the tenderizer would penetrate in and tenderize the meat. Squeeze the lemon juice over the steak, sprinkle the black pepper, salt add half of the olive oil and rub all the marinade over the steak.

Roll the steak to ensure you get a log shape and use the cotton twine or kitchen thread to tie the steak so that it stays intact in the log shape.

Place the steak on a nonstick pan with a Alluminium handle and sprinkle some herbs or coriander on the side of the pan and place in an ovan 200°C for about 45 - 50 minutes or until the steak is brown and crusted on the outside.

Once the steak is roasted, remove the cotton twine drizzle the gravy oils over the steak and slice it to your desired slices, serve with ugali or naan bread and enjoy.