FOR THE STEAK:
- Sunflower oil
- Rump steaks, about 175g, flattened
- sea salt & freshly ground black pepper
FOR THE LEMON & HERB BUTTER:
- Flat-leaf parsley sprigs, chopped
- Tarragon sprig, finely chopped
- Zest of lemon
- juice of lemon
There is so much you can do with the forgotten cuts of meat. Rump, oxtail, cheek and blade are good for a variety of uses, from minute steaks to stews, and they make a refreshing change from the classic fillet, sirloin or entrecôte. The classic minute steak is a terrific no-nonsense meal – great served with homemade fries and a seasonal salad or in a simple baguette with mustard.
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
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HOW DO I ACCESS MY RECIPE
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