Parmesan Rump Steak with Salsa Verde

Preparation Time 20 minutes
Cooking Time 10 minutes
Standing/Marinating 30 minutes
Serves 4 portions
parmesan rump steak with salsa verde
4 pieces thick cut rump steak 20g tablespoon capers, drained
100g grated parmesan 8 anchovy fillets
30g Panko bread crumbs 2 Tbsp red onion, finely chopped
1 tsp onion powder 2 cloves garlic, minced
salt and cracked pepper, to taste 1 Tbsp lemon juice
Salsa Verde 1 Tbsp red wine vinegar
1/2 cup fresh Italian parsley, chopped 1/2 cup quality olive oil
1/4 cup fresh basil, torn salt and cracked black pepper


Salsa Verde:

  1. Place the parsley, basil, capers, anchovies, red onion and garlic into a blender and combine. Add the vinegar and blitz.
  2. Stir in the lemon juice and olive oil. Stir lightly so that the citrus juice and oil do not emulsify.
  3. Add the black pepper and salt to taste.
  4. Chill for 30 minutes until ready to serve. (Can be kept in a fridge for a week.)

Rump steak:

  1. Prepare the steaks with seasoning and set aside.
  2. Mix the parmesan, panko crumbs and onion powder in a small bowl and season with salt and pepper.
  3. Grill the steaks until rare and place onto an oven tray. Spread a little salsa verde over the top of each steak and sprinkle with the parmesan mixture.
  4. Set the oven on grill and grill the steaks for a few minutes, until the parmesan starts browning.
  5. Remove and serve with grilled vegetables and roasted mushrooms.