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STEAK SLICE WITH LEMON AND THYME
The method is this: instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender. Please feel free to play around with the herbs; such as oregano rather than thyme.
Recipe posted by Nigella
Ingredients
- 1 x 2.5cm-thick rump steak, approx. 600g
- 5 stalks thyme, to give 1 x 15ml tablespoon stripped leaves
- 2 bruised cloves garlic
- 80ml extra virgin olive oil
- Zest and juice of 1/2 lemon
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- Good grinding of fresh pepper
Method
Serves: 4
- Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan.
- 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.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and salt and pepper in a wide, shallow dish.
- 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.
Comments
I love you Nigella, but I just wasn't sure about this one. I loved the idea of it, but it didn't deliver on the flavour...I think it needs more citrus to pack more of a punch.
Posted by JoyC on 28th Apr 2011 at 21.53