Together
By Jamie Oliver
Not Too Tricky
serves 6
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
Ingredients
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
Top Tip
I love to serve this with my Watercress sauce and Grilled & roasted potatoes.
Method
- Get the meat out of the fridge an hour before you want to start cooking it.
- Preheat the oven to 200°C/400°F/gas 6. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked.
- Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper.
- Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray.
- Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day).
- Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.
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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