Together
By Jamie Oliver
About the recipe
This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process. This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.
Recipe From
1.5kg piece of higher-welfare thick rump steak
olive oil
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tablespoons balsamic vinegar
I love to serve this with my Watercress sauce and Grilled & roasted potatoes.
Create a squash steak for each veggie guest – scrub 1 butternut squash (1.2kg), carefully halve lengthways and deseed, then cut a long 2cm-thick slice. Beautifully griddle twice on each side in a screaming-hot griddle pan to create criss-cross bar marks, then dress and season in exactly the same way as the steak and roast for 30 minutes, or until soft and sumptuous, basting as you go.
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