Flash-Fried Rump Steak Recipe - Great British Chefs

Main
easy
4
45 minutes

PT45M

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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Ingredients

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Metric

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Flash-fried rump steak

4 rump steaks, each weighing approximately 200–250g
2 tbsp of vegetable oil
sea salt
freshly ground black pepper

Sauce gribiche

2 eggs
1 tsp Dijon mustard
1 lemon, juiced and zested
125ml of olive oil
2 tbsp of capers, finely chopped
50g of gherkins, finely chopped
2 shallots, peeled and finely diced
1/2 bunch of tarragon, chopped
1/2 bunch of parsley, chopped

To serve

1 bunch of asparagus
1 head of spring greens
1/2 tsp white miso
1 tbsp of vegetable oil

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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

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

2 eggs

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

1/2 bunch of parsley, chopped
1 tsp Dijon mustard
1 lemon, juiced and zested
125ml of olive oil
2 tbsp of capers, finely chopped
50g of gherkins, finely chopped
2 shallots, peeled and finely diced
1/2 bunch of tarragon, chopped

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

2 tbsp of vegetable oil
1 bunch of asparagus
1 head of spring greens
1/2 tsp white miso

Carve the steak into slices and place on top of the asparagus and greens. Dollop the gribiche on top and serve

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Chantelle Nicholson

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.