Rump steak recipes jamie oliver

With ginger and black bean sauce, and a side of asparagus, this makes a well-balanced and flavour-packed midweek dinner. Peel and very finely slice the garlic and ginger. Put into a large cold non-stick frying pan with 1 tablespoon of olive oil, and place on a medium heat, stirring regularly.

Preparation time: 20 minutes. Cooking time: 10 minutes. Feather steak is a cut from the shoulder also called feather blade. Although it can be tough, it has lots of flavour and the bashing it in this recipe helps to tenderise it. Place the steaks on a board and season with salt and pepper. Lay 4 sage leaves on each steak, then cover each one with 3 slices of prosciutto.

Rump steak recipes jamie oliver

Utilise your oven in this effortless, roasted rump steak flavoured with aromatic rosemary and butter from Jamie Oliver's Together. Rediscover the joy of being together with easy recipes for gatherings big and small. 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. 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. 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. 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. View all.

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Season the steak: Pat the steak dry with paper towels to remove any excess moisture. If you want to add additional flavour, you can rub crushed garlic cloves or sprinkle chopped herbs like thyme or rosemary onto the steak. Sear the steak: Heat a heavy-bottomed skillet or oven-safe pan over high heat. Add a tablespoon of rapeseed oil or your preferred cooking oil with a high smoke point. When the oil is shimmering and almost smoking, carefully place the steak in the pan. Allow it to sear for minutes on each side until a crust forms. You can also sear the edges if you wish.

Rump steak recipes jamie oliver

Rump steak is a delicious and versatile cut of meat. When cooked to perfection, it can be juicy, flavorful, and perfectly medium rare. Rump steak is a delicious cut of meat that is perfect for grilling or pan-searing. Place the steaks on the grill or in the pan and cook for minutes on each side for medium-rare. For medium, cook for minutes on each side. Rump steak is a delicious cut of beef that is perfect for cooking to medium rare. To achieve this level of doneness, you will need a few key ingredients that are commonly found in most kitchens. First, you will need a good quality rump steak. Look for a steak that is evenly thick throughout and has a good amount of marbling.

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Save my name, email, and website in this browser for the next time I comment. Ingredients Method. For the steak: 4 feather or rump steaks. Veggie Love: Create a squash steak for each veggie guest — scrub 1 butternut squash 1. No table bookings, walk-ins only. Although it can be tough, it has lots of flavour and the bashing it in this recipe helps to tenderise it. From summery feasts to winter comfort food, steak nights to picnics. Sign me up. All the recipes from the TV series. Sign me up to Eat Out's weekly newsletter and promo mailer. Cook for just 3 minutes, turning everything regularly.

When it comes to steak , those who value flavour above all else tend to choose rump.

Don't have an account? Cooking time: 10 minutes. Alternatively, cook to your liking. Ingredients 1. Ingredients For the salsa picante: 18 quartered multicoloured plum tomatoes. Essential kit You will need: a griddle pan or barbecue. Veggie Love: Create a squash steak for each veggie guest — scrub 1 butternut squash 1. Sign up as a user List your restaurant Create and manage a listing for your restaurant. Read more Read less. Twitter login. Preparation time: 20 minutes. Claim your restaurant. Save my name, email, and website in this browser for the next time I comment. Grande Roche Restaurant Grande Roche Restaurant is a grand old lady with a fresh set of pearls and vibrant lipstick.