STEAK ROLLS WITH BEETROOT TZATZIKI

SERVES: 4 TIME TO MAKE: LESS THAN 45 MINUTES

You can also serve the beetroot tzatziki as a dip with crackers.

INGREDIENTS 2 tbsp meat rub, organic 1 half lemon, juiced and peel grated 1 glug PnP Finest extra-virgin olive oil 1 pinch PnP salt 600 grams lazy aged rump steak 1 ciabatta, sliced, to serve 1 half PnP cucumber, sliced, to serve 1 packet PnP watercress, to serve

BEETROOT TZATZIKI

2 medium PnP beetroots, raw, peeled and grated 125 ml PnP low-fat vanilla yoghurt 2 tbsp creamed horseradish 2 tbsp PnP dill, chopped 1 half lemon, juiced

METHOD Mix meat rub, lemon juice and peel and olive oil, and rub onto steak. Set aside for 30 minutes. Season steak and cook over hot coals until done to your liking. Allow to rest for 10 minutes, then slice. Combine all tzatziki ingredients Toast ciabatta slices on coals, top with cucumber, watercress, steak and a generous dollop of tzatziki.

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