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.

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