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Rump Steak with Gremolata and Rich Red Wine Sauce
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Gremolata is a mixture of finely chopped parsley, garlic and lemon rind that gives a piquant flavour to meat dishes. This recipe uses prime cuts of Aberdeen Angus Rump Steaks from cattle reared on selected farms using the highest standards of animal husbandry.
The flavour of the steak and gremolata is equally delicious cold and added to salads. Cut cold cooked steaks across into 5mm thick pieces, mix with warm new potatoes, broad beans, chopped spring onions and dress with vinaigrette or mayonnaise.
Typical values per serving:
This recipe was first published in May 1999.