Sliced Steak With Lemon and Thyme |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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An easy flavorable way to turn cheap rump steak into a delicious dinner from Nigella. She says instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender. You can also change the herbs Ingredients:
660 g rump steak (1 x 2.5cm-thick) |
5 sprigs thyme, to give 1 x 15ml tablespoon stripped leaves |
2 bruised garlic cloves |
80 ml extra virgin olive oil |
1/2 lemon, juice of, zest and |
1 teaspoon maldon salt or 1/2 teaspoon table salt |
good grinding fresh pepper |
Directions:
1. Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan.
2. Brush the steak with oil to prevent it sticking to the griddle or pan, and cook for 3 minutes a side plus 1 minute 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 and juice, and salt and pepper in a wide, shallow dish.
4. Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.
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