4 servings Ingredients 1 3 Rump steak (pounds) Limes 5 cloves Garlic 1 / 2 TL Salt 1 pepper 1 / 4 TL Cinnamon Powder 1 / 4 TL Ground cumin 8 EL Olives 2 Oranges 2 Yolks 1 / 2 TL Hot mustard 1 EL Sugar 100 ml Olive something Salt and black pepper 1 / 2 St Limo Peel 1 Piece Chili Powder something Tabasco

The steak washed under running cold water and pat dry with paper towels. Rub the meat with the juice of one lime. The second is called lime wash, dry with a paper towel and finely grate the peel. Peel the garlic cloves, mix with the grated lime peel, spices and two tablespoons olive oil. Preheat the oven to 200 degrees Celsius. Heat the remaining olive oil in a roasting pan. Place the roast beef with pasta and spread around in the hot fat. Slide the baking pan in the preheated oven and turn the meat around a few times during baking about 40 minutes. Peel the oranges, so the white skin is removed. Cut the flesh into pieces. The finished roast from the oven, wrap in aluminum foil and let stand 10 minutes. The roast beef into thin slices, spread over a large bowl with orange and lime juice to drip about. Two hours marinate in the refrigerator. With an electric hand mixer at the highest level, mixing the egg yolks, add mustard and sugar. Gradually add one teaspoon olive oil to a creamy consistency is achieved.
The mayonnaise with salt, pepper, lemon zest, chili powder and Tabasco sauce to taste add a pinch of spice.