Vince Gareffa (self proclaimed Prince of Flesh ) and one of Perths most colourful butchers is a passionate promoter of Western Australian meats, notably the world class White Rocks veal. This recipe uses a slice of white rocks veal rump simply grilled and seasoned then drizzled with a fruity extra virgin olive oil. More and more chefs are discovering the joys of simply drizzling foods with premium EVOO instead of making complex and rich sauces. Use a heavy based griddle pan to create a lovely criss-cross grill effect on the steak.

Chef: Dandaragan

Ingredients:

• 4 veal or beef rump steaks 200g
• Good splash Dandaragan Estate EVOO fruity
• Sea salt
• Fresh ground black pepper

No. Serves: 2

Cooking Instructions:

• Heat your BBQ , fry pan or griddle pan to medium high heat.
• Lightly oil pan with EVOO then add steak, searing one side for around 2 minutes.
• Season and turn steak, cooking a further 2 minutes.
• Meat is more tender if left to ‘rest’ for a few minutes before serving.
• Place steak on top of a creamy mash or roasted vegetables.
• Drizzle with EVOO to finish.