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Rump Steak with Anchovy Butter & Gremolata Potatoes

Rare Rump Steak with Anchovy Butter


The much-loved 'steak and potato' classic with more delicious flavour!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
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Gremolata baby potatoes
1 x 30 g punnet flat-leaf parsley
1 x 30 g punnet curly-leaf parsley
2 fat cloves garlic, roughly chopped
Juice of 1 lemon
2 tsp (10 ml) white wine vinegar
½ cup (125 ml) extra virgin olive oil
Salt and pepper
800 g baby potatoes, boiled until tender, then cooled

Anchovy butter
125 g softened butter
8 anchovy fillets
Zest of 1 lemon

About 600 g thick rump steak
Salt and pepper
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) Olive oil

To serve
Roasted rosa tomatoes

Gremolata baby potatoes

Wash and dry the parsley well. Place into a food processor with the garlic and blend until finely chopped. Add the lemon juice and vinegar and blend until well combined. Add the oil slowly while blending. It should resemble pesto. Season to taste. Cut the potatoes in half and gently combine with the gremolata in a large bowl. Season again.

Anchovy butter

Using a stick blender, blend the butter, anchovies and zest together. Spoon into pinch pots and chill for a bit.


Season the steak salt and pepper. Heat the butter and oil in a large non-stick frying pan over high heat and brown both sides of the meat. Reduce to a medium heat and cook for a further 3 minutes per side for rare. Allow to rest for 3 minutes before slicing.

Serve slices of steak on a bed of gremolata potatoes with anchovy butter and some roasted tomatoes.


To roast tomatoes, place them on a baking tray, drizzle with olive oil and add seasoning. Roast at 200 °C for 15 minutes.