Eating together on Valentine’s Day is more than just a meal, it’s an experience filled with warmth, indulgence and plenty of flavour.
There’s something undeniably romantic about slicing into a perfectly cooked, juicy steak and enjoying the moment together.
Celebrity chef Jamie Oliver has shared his own take on a traditional steak dinner that lets the oven do all the hard work so you don’t have to.
Roasted to perfection, this recipe can be ready in as little as 20 minutes, delivering an impressive 29.5 grams of protein – a whopping 59% of your recommended daily intake.
Served with watercress sauce and a glass or two of your favourite wine, you can cook your meat while enjoying some quality time together.
Jamie describes this recipe as “a fantastic reimagining of steak and chips.” He said: “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.”
How to make Jamie Oliver’s Roasted Rump Steak
To make this dish you will need:
Ingredients:
- 1.5kg piece of higher-welfare thick rump steak
- Olive oil
- One bunch of rosemary (20g)
- Two knobs of unsalted butter
- Two tablespoons balsamic vinegar
The chef adds: “This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.”
For vegetarians, Jamie recommends swapping the steak for butternut squash, dressed, seasoned and roasted for 30 minutes.
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.
