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Roasted rump steak
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Elevate rump steak with hassle-free oven cooking for a larger portion, ensuring juicy results and leftovers to enjoy.
Ingredients:
  • 1.5 kg piece of higher-welfare thick rump steak
  • 1 bunch of rosemary (20g)
  • 2 knobs of unsalted butter
  • 2 tablespoons balsamic vinegar
Instructions:
  • On the day of cooking, let the meat sit at room temperature for an hour. Rub the steak with 1 tablespoon of olive oil, then sear on all sides in a hot griddle pan or barbecue. Place half of the rosemary in a roasting tray, set the steak on top, add the remaining rosemary, butter, another tablespoon of oil, sea salt, and black pepper. To serve, preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom rack for 20 minutes for medium-rare or 25 minutes for medium, flipping halfway and basting with tray juices. Remove from the oven, drizzle with balsamic, cover with foil, and let it rest for 15 minutes. Slice thinly, drizzle with juices, and enjoy.

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