By Lea Brink
This dish will set your mouth drooling.
You will need:
800g rump steak
4 bacon strips, cut into smaller pieces and fried
150g cream cheese
150g chopped fresh spinach leaves
1 tablespoon lemon juice
4 chopped cloves of garlic
¼ chopped onion
1 teaspoon rosemary
Salt and pepper to taste
1 teaspoon chilli powder
Preheat the oven to 180°C.
Mix the spinach leaves, lemon juice, cloves of garlic, bacon, cream cheese, onion, rosemary, chilli powder, salt and pepper in a food processor until well blended.
Spread the spinach filling over the rump steak and fold over the sides to form a roll. Bind with a cotton rope.
Heat a thick base pan with olive oil. Fry the rump steak on both sides for four minutes each.
Spread olive oil over the rump steak roll. Place in the oven for 15-20 minutes until done to your taste.
Cut the cotton rope loose and serve the rump steak in rings.