Steak slice with lemon and thyme
Recipe by:
Nigella Lawson
10
5
4
Easy
- 1 rump steak (2.5cm thick) weighing approximately 560g
- Oil, for greasing
- 5 stalks fresh thyme to give 1 tbsp of stripped leaves
- 2 bruised cloves garlic
- 5 tbsp extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 tsp Maldon salt or 1/2 tsp table salt
- Good grinding fresh pepper
1) Cut away the fat from around the edge of the steak while you heat a griddle or pan.
2) Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 mins a side plus 1 min each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
3) While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
4) Once the steak is cooked, place it in the dish of marinade for 4 mins a side, before removing it to a board and slicing thinly on the diagonal.
