Steak slice with lemon and thyme
Recipe by Nigella Lawson from Nigella Express
I love this with broccoli, particularly Tenderstem broccoli. A couple of packets, lightly cooked, then drained and put in the marinade after the beef's out and sliced, is the most heavenly accompaniment.
Serves 4
Ingredients
- 1 beef rump Steak about 2.5cm/1in thick, weighing approx. 600g/1lb 4oz
- 80 ml Extra Virgin Olive Oil plus extra for brushing
- 1 tablespoon fresh Thyme leaves
- 2 Cloves Garlic lightly crushed
- ½ Lemon juice and zest
- 1 teaspoon sea salt or 1/2 teaspoon table salt
- freshly ground black pepper
Method
- Cut away the fat from around the edge of the steak while you heat a griddle or frying pan.
- Brush the steak with oil and cook for three minutes on each side for rare meat. Turn the steak at an angle and cook for a further one minute on each side to give attractive griddle marks, or longer if you prefer your meat well-done; the lemon in the post-hoc marinade will 'cook' the steak a little more.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon juice and zest, salt and pepper in a wide shallow dish and mix well.
- Once the steak is cooked, place it in the dish of marinade for four minutes on each side, before removing it to a board and slicing thinly on the diagonal.
Notes & Tips
Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food
