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Chantelle Nicholson's flash-fried rump steak recipe is served with a heavenly sauce gribiche for a quick yet intensely flavourful dinner, with miso-laced asparagus and spring greens keeping things seasonal.
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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
2
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
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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Flash-fried rump steak with sauce gribiche and spring greens
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Flash-fried rump steak with sauce gribiche and spring greens
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