Flash-fried rump steak with sauce gribiche and spring greens


First published in 2017
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Flash-fried rump steak

Sauce gribiche

To serve

Flatten the rump steaks using a meat cleaver, or rolling pin wrapped in cling film, to 1.5cm thick. Cover in the oil and leave to come to room temperature
  • 4 rump steaks, each weighing approximately 200–250g
  • 2 tbsp of vegetable oil
To make the sauce gribiche, place the eggs in a saucepan and cover with warm water. Bring to the boil and simmer rapidly for 6 minutes. Remove, drain and cool in iced water. When cool, peel the shell off and discard. Peel off the white and separate from the yolks
Mix together all of the ingredients for the gribiche, apart from the egg. Finely chop the cooked egg white and add to the sauce. Finely grate the yolk, gently fold in and season to taste
Heat a large frying pan over a high heat. When almost smoking, season the steak on both sides and cook for 1 minute on each side. Place somewhere warm to rest
Add 1 tbsp of vegetable oil to the same pan, add the asparagus and miso paste and fry until cooked through. Remove the asparagus from the pan, add the greens (and a little more oil if necessary) and fry until cooked through
Carve the steak into slices and place on top of the asparagus and greens. Dollop the gribiche on top and serve
First published in 2017
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