Spice Road Spices
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The Art of Flavour


French Steak Bites with Parsley Persillade Sauce

Classic French style Steak Bites with a Parsley Persillade sauce


  • 600g Rump, Sirloin or Rib Eye. Cut in even 2- 3cm 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

  • 1 x Teaspoon ground black pepper

  • For the Persillade

  • 2 x Tablespoons extra virgin olive oil

  • 1/2 x Cup flatleaf parsley, pressed and finely chopped

  • 2 x Garlic cloves. Very finely minced. use a microplane or similar

  • 1/2 x Zest and Juice lemon

  • Black Pepper

  • Sea Salt - optional - see Preparation


The Persillade sauce

In a bowl mix 2 x tablespoons extra virgin olive oil, 1/2 x cup chopped parsley, the zest and juice of 1/2 lemon, 2 x large garlic cloves, finey minced..For the salt reduced team add salt to your preferred diet.

The Steak Bites

Mix the spices in a bowl then lightly cover the Steak Bites in the olive oil and coat all sides liberally with the combined spices and 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 so as not to stew the meat, add the finely diced garlic and butter to combine then add a little olive oil to give a higher "smoke point "and then the Steak Bites, giving a little space between the bites., Allow about 2 minutes each side, depending on your preference of doneness,

Then coat all sides with the Persillade sauce and serve with lightly crushed baby twice cooked potatoes and sprinkled with fenugreek spice (suggestion)