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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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