Beef Rump involtini

Preparation time (ahead): approx. 50 minutes
Serves 4


Ingredients for the Involtini:

• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• 8 thin rump steaks (beef)
• 7 tbsp extra virgin olive oil
• Salt and pepper
• Fresh thyme sprigs
• 2 bunches of spring onions

Ingredients for the dip:

• 275 g mayonnaise
• 100 g yogurt
• 1 tbsp lemon juice
• 1 piece fresh horseradish
• Salt
• Pepper

Also needed:
8 wooden skewers, soaked in water


Preparation:
For the involtini, mix the soy sauce with maple syrup and lemon juice.
Pat the steaks dry with paper towel, lightly brush with oil and coat with the marinade.
Cover and marinate for about 1 hour.

Meanwhile, for the dip: mix the mayonnaise, yogurt and lemon juice until smooth.
Peel and finely grate the horseradish, stir into the dip. Season with salt and pepper.

Prepare the grill and preheat to high temperature.
Trim the spring onions, toss with 2 tbsp olive oil and briefly grill. Let cool slightly, then season with salt and pepper.

Pat the steaks dry again and brush with the remaining oil.
Top each steak with some spring onions and thyme, roll up tightly and secure with the soaked skewers.
Sear the involtini all around over high heat until nicely browned.
Serve with the horseradish dip and, if desired, some extra thyme.