Gremolata steak with warm potato salad recipe

In a bowl, mix the lemon zest with the garlic, parsley and a good drizzle of olive oil. Season and rub half the mixture all over the rump steaks.

Place the new potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes.

Meanwhile, mix together crème fraîche, mayonnaise, lemon juice, olive oil, wholegrain mustard, fresh chives and season well. When the potatoes are tender, drain and pour over the creamy dressing.

Heat a frying pan until very hot and cook the steaks for 2-3 minutes each side, or until done to your liking. Serve with the warm potato salad and the remaining gremolata.