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Name: Rump Steak with Gremolata And Rich Red Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 clove Garlic peeled; Salt; 1 pk Waitrose Flat Leaf Parsley; 1 Lemon unwaxed; 2 thick Aberdeen Angus Rump Steaks approximately 18cm (7in) by 10cm (4in); 10 ml Waitrose Olive Oil (2tsp); 25 g butter Cold, (1oz); 150 ml Red wine ( 1/4 pint)

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INGREDIENTS

1 clove Garlic ; peeled
Salt
1 pk Waitrose Flat Leaf Parsley
1 Lemon ; unwaxed
2 thick Aberdeen Angus Rump Steaks ; approximately 18cm (7in) by 10cm (4in)
10 ml Waitrose Olive Oil ; (2tsp)
25 g butter ; Cold, (1oz)
150 ml Red wine ; ( 1/4 pint)

Servings

INSTRUCTIONS

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 zest of the lemon, add to the parsley and garlic. Chop together quite finely. 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. 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. 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. NOTES : Gremolata is a mixture of finely chopped parsley, garlic and lemon zest 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.

NOTES

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Rump Steak with Gremolata And Rich Red Wine Sauce

1 clove Garlic peeled
 Salt
1 pk Waitrose Flat Leaf Parsley
1 Lemon unwaxed
2 thick Aberdeen Angus Rump Steaks approximately 18cm (7in) by 10cm (4in)
10 ml Waitrose Olive Oil (2tsp)
25 g butter Cold, (1oz)
150 ml Red wine ( 1/4 pint)

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 zest of the lemon, add to the parsley and garlic. Chop  together quite finely.    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.    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.    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.        NOTES : Gremolata is a mixture of finely chopped parsley, garlic and lemon  zest 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.

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 2

Calories: 272
Calories from Fat: 136 (50%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 0.9g
Cholesterol 26.9mg		8 %
Sodium 81.1mg		3 %
Potassium 289.8mg		8 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 7.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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