Marinated rump steak and potatoes with rosemary by Jamie Oliver
Crispy potatoes that smell like the whole house and meat rich in flavors that melt in your mouth!
Preparation steps
- Preparation of rump steak (night before):
- Add salt to the rump steak, coat with mustard on both sides, place in a bowl with sunflower oil and leave overnight to soften. The meat should be turned in a bowl once before preparation.
- Potatoes with rosemary and garlic:
- Peel a squash, grate it and put it in cold, well-salted water. When the water boils, cook for another 10 minutes. Remove the potatoes and cool for 5 minutes, then transfer them to a baking tray oiled with olive oil. Add a little more salt and pepper to the potatoes and put a few sheets of butter between the potatoes. That way the potatoes will get a nice crispy crust. Bake at 190 degrees for 30 minutes.
- While the potatoes are baking, prepare in a bowl 50 ml of olive oil, 3 tablespoons of rosemary sprigs, 1-1.5 dcl of vinegar, a teaspoon of thyme and garlic cloves. After half an hour of baking, take out the potatoes, lightly press them with a masher, then pour it evenly with the prepared mixture and continue baking for another half an hour at 190 degrees.
- 15 minutes before the potatoes are done, heat the pan without oil, then fry the meat for 4-5 minutes on each side. When done, transfer it to a bowl and cover for 5 mins to let the meat rest. Meanwhile, prepare the meat dressing.
- Ramsteck topping:
- Put all the ingredients in a bowl and pour over the meat.
Serving
I usually serve it with lettuce cut into strips and finely grated carrots.
