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

• 3 x Teaspoons smoked paprika

• Pinch crushed chilli flakes - or more if you choose

• 1/4 Teaspoon ground black pepper

• For the Parsley Persillade

• 2 x Cups flat leaf parsley - chopped

• 6 x Chives - finely chopped

• 3 x Garlic cloves - finely diced

• 2 x Teaspoons lemon zest

• 3 x Tablespoons lemon juice

• 1/2 x Cup olive oil

Preparation

The Parsley Persillade sauce

Add the chopped parsley, chives, garlic, lemon juice and zest to a food processor and pulse to your preferred consistency.

Important: Refrigerate for at least one hour before adding to the steak squares.

In a bowl mix the parsley, olive oil, garlic and stir to give a coarse paste. Hold the lemon juice to just before serving.

The Steak Bites

Firstly, pat dry the Steak Squares on all sides, then in a hot pan with a little olive oil fully brown the meat taking care not to stew the meat then set aside.

Next, in the same pan add the garlic and when caramelised add the butter, paprika, chilli flakes and seasoning then take the pan down to a medium heat and when the butter starts to bubble return the steak and cook to your liking, again taking care not to stew the meat

When the steak is done, add the Persillade Sauce to the pan, spoon over the steak squares and serve with lightly crushed twice cooked potatoes.

Important: The steak must not stew when browning and final cooking

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