Recipe of the month

Rump steak with salsa verde from The Ginger Pig.


Olive oil
4 rump steaks or one whole slice
Sea salt
Freshly ground black pepper
6 anchovy fillets, finely chopped
3 garlic cloves, peeled and crushed
2 tbsp capers, rinsed and finely chopped
2 tbsp gherkins, finely chopped
Leaves from 1 bunch of parsley, finely chopped
Leaves from 1 bunch of basil, finely chopped
Leaves from 1 bunch of tarragon, finely chopped
Juice of 1 lemon
2 tsp Dijon mustard


  1. Mix together all the chopped and crushed ingredients, then mix in the lemon juice, mustard and pepper.
  2. Slowly pour in the olive oil and mix to form an emulsion. You can adjust the amount of oil to your preference to give a thick or thin sauce.
  3. Heat a griddle pan over a medium-high heat and lightly brush with oil. Cook the steaks for 3 minutes on each side for rare, 4 for medium and 5-6 minutes for well done. Cover with foil and allow to rest for 4 minutes.
  4. Slice and serve with generous spoonfuls of salsa verde.

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