3-4 thick 250 g (9oz) rump steaks (depending on your appetite!), trimmed of fat
½ tbsp extra virgin oil, plus lots of extra to drizzle
½ tbsp fresh rosemary, roughly chopped
1Tbsp.
green peppercorns, drained
1Tbsp.
capers, drained
Lemon wedges, to serve
Directions
Step 1
Heat a large griddle pan until smoking hot. Brush steaks on both sides with oil and season. Griddle for 2-5min on each side depending on thickness/preference. (Try not to move steaks during cooking.) Set steaks aside on a board, cover with foil and leave to rest for at least 20min.
Step 2
To serve, thinly slice rested steaks and arrange on a large platter. Scatter over rosemary, peppercorns, capers and some seasoning. Drizzle over as much olive oil as you like and serve with lemon wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
