Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Garlic and anchovy rump steak with gremolata

American 15 Mins Prep · 10 Mins Cook

Finely chop the anchovies and 2 garlic cloves.
Combine with 2 tbsp of olive oil, soya sauce and sugar.
Place the steak in a zip-top bag or a container and cover with the marinade. Set aside for at least 1 hour.
Finely chop the herbs. Zest and juice the lemon.
To make the gremolata, in a small bowl combine the herbs, lemon zest and juice, 4 tbsp of olive oil and remaining garlic, and set aside.
Prepare a barbecue to medium-hot then place the steak on the grill for 5-6 minutes for medium rare.
Serve the steak topped with gremolata.