Gremolata is a simple Italian dressing made from garlic, lemon zest and parsley – the perfect rub for juicy steak. This recipe is ideal for an informal dinner party.
Ingredients
- Grated zest of 1 lemon
- 3 garlic cloves, crushed
- 2 large handfuls fresh flatleaf parsley, chopped
- A good drizzle of olive oil
- 4 x 175-200g rump steaks
- 500g new potatoes, halved
- 2 tbsp crème fraîche
- 2 tbsp mayonnaise
- A squeeze of lemon juice
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tbsp chopped fresh chives
Method
- 1. In a bowl, mix the lemon zest with the garlic, parsley and a good drizzle of olive oil. Season and rub half the mixture all over the rump steaks.
- 2. Place the new potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes.
- 3. Meanwhile, mix together crème fraîche, mayonnaise, lemon juice, olive oil, wholegrain mustard, fresh chives and season well. When the potatoes are tender, drain and pour over the creamy dressing.
- 4. Heat a frying pan until very hot and cook the steaks for 2-3 minutes each side, or until done to your liking. Serve with the warm potato salad and the remaining gremolata.
Nutritional info
Per serving: 446kcals, 22.2g fat (6.8g saturated), 41.5g protein, 21g carbs, 2g sugar, 0.4g salt
Chef's tip
Rump steak has loads more flavour than sirloin, and it’s cheaper, too – so you don’t have to compromise flavour for money.