Gremolata Steak with Potato Salad

  • 21 Nov - 27 Nov, 2020
  • Mag The Weekly
  • Cookery


· Zest of 1 lemon

· 3 garlic cloves

· 2 handfuls parsley

· Drizzle of olive oil

· 4 x 200 g rump steaks

· 500 g potatoes

· 2 tablespoons creme fraiche

· 2 tablespoons mayonnaise

· A squeeze of lemon juice

· 1 tablespoon olive oil

· 1 teaspoon mustard

· 1 tablespoon 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 steaks. Place potatoes in a pan of salted water, bring to boil and simmer for 20 minutes. Meanwhile, mix together creme fraiche, mayonnaise, lemon juice, olive oil, mustard, chives and season well. When the potatoes are tender, drain and pour over the creamy dressing. Heat a frying pan until hot and cook the steaks until done to your liking. Serve with potato salad and the remaining gremolata.