INGREDIENTS

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.  Converted by MC_Buster.  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.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.7mg
Potassium: 11.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g