200g top rump steak
For the sauce:
150ml olive oil
1 tbsp green olives, slivered
Lemon juice,a squeeze 2-3 tbsp
Hot water
Salt, to taste
(Ask your butcher to cut slices the width of a thumb across the grain of the rump. There will be little fat but some membrane around the outer edge, which can be left on. Pepper the steaks and allow them to come to room temperature.)
Method:
- To prepare the sauce, mix together olive oil, olives and lemon juice. Whisk in hot water and season with salt. Keep aside.
- Heat a grill pan and fry steaks for 3 minutes on each side over a medium-hot flame. When you see red droplets on the surface, the inside will be rare to medium rare. Remove from the heat, place on a board and cover with foil. Then leave to rest for 10 minutes.
- Cut the steaks into thin, 1cm slices and arrange on the plates, side by side. Scatter over some young herb shoots-basil and coriander if available, or use mustard and cress. Spoon a little sauce onto the side.
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