Lightly peppered rump steak, cooked briefly on a griddle, and served with juicy chestnut mushrooms ‘à la Greque’ - that is with cracked coriander seed, lemon juice, garlic and olive oil. Serve with salad and crushed or golden, crispy, olive roast potatoes.

Ingredients - serves 4

4 thick portions of rump steak
coarse black pepper, salt
olive oil

250g chestnut mushrooms
4 tbsp olive oil
grated zest & juice of 1 lemon
2 tsp coriander seed
2 cloves garlic, crushed & finely chopped
salt, pepper
2 tbsp chopped coriander or parsley

Method

Brush the rump steaks lightly with olive oil and season with salt and crushed black
peppercorns. Heat a heavy frying pan or a griddle to very hot then place the steaks on, seasoned side down. Cook for 3-4 minutes, turn and cook a further 3-4 minutes then rest in a warm place.

Quarter the mushrooms if large, leave whole if small, and cook in the oil with the garlic and seasoning and cracked coriander seeds. Once browned and tender, add the lemon zest and juice and finally, as they come off the stove, turn in the chopped herbs.Serve on warmed plates with the rump steak.