Sauteed Broccolini® with Rump Roast & Mix-a-Mato® Tomatoes

For the Rump Roast:

1. Cut the rump into large pieces, about 6cm in diameter. Spoon 1 tablespoon of the oil over rump. Season with salt and pepper. Turn to coat both sides. Thread onto skewers.
2. Heat a barbecue plate or large non-stick frying pan over high heat. Cook the beef for 3 minutes, turning until seared on all sides. Reduce the heat to medium, cook for 10-12 minutes, turning once, (for medium) or until cooked to your liking. Transfer the beef to a warm tray. Cover loosely with foil. Set aside for 10 minutes to rest.
3. While the beef is resting, toss the Mix-a-Mato^® tomatoes in the remaining oil. Add to the hot barbecue plate or frying pan. Sauté for 4 minutes until blistered. Transfer the tomatoes to a bowl, cover to keep warm.

For the Sauteed Broccolini^®:

4. Heat the herb garlic butter and oil in a large non-stick frying pan over medium heat until sizzling.
5. Add the onion, cook, stirring 3-4 minutes until soft.
6. Add the Broccolini^®, turn to coat. Increase the heat to medium-high, cook, turning the Broccolini^® often for 3 minutes until bright green and tender. Remove from the heat, season with pepper.
7. Spoon the pesto over the Mix-a-Mato® tomatoes. Remove the beef from the skewers and slice. Arrange on a serving platter. Spoon over the pesto tomatoes. Serve with sauteed Broccolini®.