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Jamie Oliver’s Roasted Rump Steak with Fragrant Rosemary and Butter

Utilise your oven in this effortless, roasted rump steak flavoured with aromatic rosemary and butter from Jamie Oliver's Together.

From the book

Jamie Oliver


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.

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1.5kg piece of thick rump steak
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tbsp balsamic vinegar

Essential kit

You will need: a griddle pan or barbecue.

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On the day: Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. 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.

To serve: Preheat the oven to 200ºC. 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.

Veggie Love: 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.

CALORIES 347kcal  FAT 25.2g SAT FAT 11.2g PROTEIN 29.5g CARBS 0.7g SUGAR 0.5g SALT 0.4g FIBRE 0g

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From the book: Together: Memorable Meals, Made Easy

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