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Add a photoServings: 2
Ingredients
- 2 x 200 to 225g rump steaks
- 75 ml red wine
- 75 ml worcestershire sauce
- 1 lrg clv garlic peeled and crushed
- 1 tsp groundnut or possibly other flavourless oil
- 1 x few sprigs fresh watercress
Directions
- You will also need a shallow dish or possibly lidded polythene box large sufficient to hold the steaks closely and comfortably.
- Put the steaks in the shallow dish or possibly polythene box then mix the red wine Worcestershire sauce and garlic together and pour this over the steaks.
- Cover with clingfilm or possibly put the lid on then place in the fridge for a few hrs or possibly preferably overnight.
- When youre ready to cook the steaks drain and dry them carefully with kitchen paper reserving the marinade.
- Take a medium frying pan place it on a high heat and heat the oil till its very warm.
- Sear the steaks for 4 min on each side and 2 min before the time is up add in the reserved marinade to the pan and let it bubble and reduce by about half.
- When the steaks are cooked remove them from the pan to hot serving plates then using your sharpest knife cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately with the Aligot.
- This is oh so simple but oh so good. Great if youre organised and can leave the steaks in the marinade the day before you need them but failing which a few hrs will do. The recipe was created specially to serve with Aligot but it needs two to eat and two to cook: one to do the steaks and one to whip the potatoes!
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 2 servings | |
| Calories 68 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 431mg | 18% |
| Potassium 416mg | 12% |
| Total Carbs 9.95g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.63g | 3% |
| Protein 0.21g | 0% |
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