Rump Steak with herby potato wedges & tomatoes on the vine

SERVES 2 – Prep time 15 minutes – Cook time 30 minutes – Calories 460 per serving SmartPoints - 9 per serving. 18 per recipe.


2x 150g rump steaks
2 tsp Olive Oil
1 large potato
Garlic salt
2 sprigs of fresh rosemary
400g of cherry tomatoes on the vine


  1. Rub the steaks with half the oil and season. Set aside.
  2. Preheat the oven to 200c, fan 180, gas mark 6. Pierce potato with a sharp knife, then put on a microwave-safe plate and microwave on high for 8 minutes until they are starting to feel tender. When cool enough to handle, cut into wedges and put on a large non-stick baking sheet.
  3. Mist the wedges with calorie controlled cooking spray and season with pepper and garlic slat, then roast for 10 minutes. Add 2 sprigs of fresh rosemary and the tomatoes on the vine and roast for another 10 minutes until the wedges are golden.
  4. Meanwhile, heat a nonstick frying pan over a high heat and sear the steaks for 2 minutes each side for rare, 3 minutes each side for medium, and 4 minutes for well done. Remove from the pan and set aside to rest for 5 minutes.
  5. Serve the steaks with tomatoes and wedges.