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.


  • 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

  • 0.5 Lemon juice and zest

  • 1 teaspoon sea salt or 1/2 teaspoon table salt

  • freshly ground black pepper


  • 1.

    Cut away the fat from around the edge of the steak while you heat a griddle or frying pan.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 336kj
  • Fat Total 28g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 262mg

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:

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Posted by JLOReport
I tried this recipe and it is very yummi and easy!
Posted by Elaine105Report
Tried this n very easy and yummy.. Makes very good presentation!
Posted by Jessica167Report
This is BEAUTIFUL and so easy!