Ingredients

• 600g Rump, Sirloin or Rib Eye. Cut in even 3-4cm squares

• 1/2 x Cup extra virgin olive oil for steak and persillade (you may need a little more)

• 2 x Medium garlic cloves, very finely diced

• 30g x Butter

• 2 x Teaspoons ground thyme

• 3 x Teaspoons smoked paprika

• Pinch crushed chilli flakes - or more if you choose

• Ground black pepper - as you prefer

• For the Parsley Persillade

• 2 x Tablespoons extra virgin olive oil

• 3/4 x Cup flatleaf parsley, pressed and finely chopped

• 3 x Garlic cloves. Very finely minced. Use a microplane or similar

• Zest and the juice of half a lemon

• Black Pepper

• 4 x Chopped anchovie fillets in olive oil. Drained - Optional as they contain salt

• 2 x Teaspoons capers. Rinsed in cold water - Optional as they contain salt

Preparation

The Parsley Persillade sauce

In a bowl mix all the ingredients and stir to give a coarse paste. Taste and add a touch more lemon if preferred. For salt reduced add salt to your preferred diet.

The Steak Bites

Mix the spices in a bowl then lightly cover the Steak Squares in the olive oil and coat all sides liberally with the combined spices and the garlic. Refrigerate for at least one hour then remove and allow the steak to return to room temperature. Important.

To commence cooking the Steak Bites, take the pan to a high heat, important not to stew the meat, working in batches if needed, to caramelise (fully brown) the meat.

Then add garlic, chilli flakes and butter to the pan to combine together with the steak squares. Add a little more olive oil if needed but as before, do not allow the steak to stew.

When the steak is done to your liking, add the persillade sauce to the pan, spoon over the steak squares and serve with lightly crushed twice cooked potatoes.

Important: Test

Comments: The crispy twice cooked potatoes work beautifully with the persillade sauce and steak bites.

Suggestion Add oven dried bread crumbs to the persillade to give a lovely coating when baking a butterflied leg of lamb