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    Rump Steak with Gremolata and Rich Red Wine Sauce

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    Rump Steak with Gremolata and Rich Red Wine Sauce

    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.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    • 1 pack Waitrose Flat Leaf Parsley
    • 1 garlic clove, peeled
    • 1 lemon, unwaxed
    • 2 Aberdeen Angus Rump Steaks (25-30mm thick), approximately 18cm by 10cm
    • Salt
    • Freshly ground black pepper
    • 2tsp Waitrose Olive Oil
    • ¼ pint red wine
    • 25g cold butter

    Method

    1. To make the gremolata, cut off the stalks of the parsley and place the leaves onto a chopping board with the garlic. Use the finest side of a grater and grate the rind of the lemon, add to the parsley and garlic. Chop together quite finely.
    2. Make vertical cuts in 4-5 places along the fat side of the steak (to stop the meat curling when it cooks). Season each steak with a little freshly ground pepper and salt and using about half the mixture, sprinkle both sides of the meat with gremolata.
    3. Thoroughly heat the oil in either a grill pan or frying pan and cook the steaks for 2-3 minutes on each side (rare), 4 minutes (medium) and 6 minutes (well-done). Remove the steaks to warm serving plates.
    4. Pour the wine into the pan and when it begins to bubble, add the butter. Keep stirring with a wooden spoon until the sauce thickens and is reduced to about half the quantity. Pour over the steaks and sprinkle them with the remainder of the gremolata. Serve with a green salad and new potatoes.

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    Variation

    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.

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