Rump steaks with salsa verde

Name: Rump steaks with salsa verde
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 bunch of parsley; 1/2 potty Basil; 1/3 potty Chervil; 1 Shallot; 5 small cloves of garlic; 2 Gherkins; 1 TABLESPOON Capers; 3 TABLESPOONS Lemon juice; 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Rump steaks (à approx. 175 g); 2 TABLESPOONS Oil; 8 Caper apples; 7-10 Tbsp Lemon peel strips

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 bunch of parsley
1/2 potty Basil
1/3 potty Chervil
1 Shallot
5 small cloves of garlic
2 Gherkins
1 TABLESPOON Capers
3 TABLESPOONS Lemon juice
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Rump steaks (à approx. 175 g)
2 TABLESPOONS Oil
8 Caper apples
7-10 Tbsp Lemon peel strips

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench and peel the eggs. Wash herbs, dab dry, remove leaves and chop or cut finely. Peel shallot and garlic.
2
Cut gherkins, eggs, ##capers##, shallots and 1/2 garlic clove into fine cubes. Mix everything with lemon juice and olive oil. Season to taste with salt and pepper. Dab meat dry and season with salt.
3
If necessary, halve the rest of the garlic and crush it slightly. Heat oil in a pan. Fry ##meat## for 4-6 minutes while turning. Add garlic after 2 minutes. Take out the meat, wrap in aluminium foil and let it rest for a short time.
4
Season rump steaks with pepper. Serve with salsa, fried garlic and caper apples on plates. Garnish with lemon peel. Roasted ##Ciabatta## tastes good with it.