Gremolata steak with warm potato salad
- April 2009
- for 4 people
- Takes 10 minutes to make and about 25 minutes to cook
Gremolata is a simple Italian dressing made from garlic, lemon zest and parsley – and the perfect rub for a juicy steak. This recipe is great for an informal dinner party.
- Gluten-free recipes
Per serving: 446kcals, 22.2g fat (6.8g saturated), 41.5g protein, 21g carbs, 2g sugar, 0.4g salt
- 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
- 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.
- Place the new potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes.
- 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.
- 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.
Rump steak has loads more flavour than sirloin, and it’s cheaper, too – so you don’t have to compromise flavour for money.
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