Takes 15 minutes
Rump steak is considered to be the most flavoursome cut by some, but it does need a little extra cooking due to its firmer texture. It is often overlooked in place of the more expensive prime cuts but shouldn’t be.
- Mix together all the chopped and crushed ingredients, then mix in the lemon juice, mustard and pepper.
- Slowly pour in the olive oil and mix to form an emulsion. You can adjust the amount of oil to your preference to give a thick or thin sauce.
- Heat a griddle pan over a medium-high heat and lightly brush with oil. Cook the steaks for 3 minutes on each side for rare, 4 for medium and 5-6 minutes for well done. Cover with foil and allow to rest for 4 minutes.
- Slice and serve with generous spoonfuls of salsa verde.
4 rump steaks or one whole slice
Freshly ground black pepper
6 anchovy fillets, finely chopped
3 garlic cloves, peeled and crushed
2 tbsp capers, rinsed and finely chopped
2 tbsp gherkins, finely chopped
Leaves from 1 bunch of parsley, finely chopped
Leaves from 1 bunch of basil, finely chopped
Leaves from 1 bunch of tarragon, finely chopped
Juice of 1 lemon
2 tsp Dijon mustard