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Steak Slice With Lemon and Thyme

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Steak Slice With Lemon and Thyme
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 1 x 2½ centimetres thick rump steak (approx. 600g / 1¼lb)
  • 5 stalks thyme (to give 1 tablespoon of leaves)
  • 2 cloves garlic (bruised)
  • 80 millilitres extra virgin olive oil
  • zest and juice of ½ lemon
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • pepper
  • 1 inch thick rump steak (approx. 600g / 1¼lb)
  • 5 stalks thyme (to give 1 tablespoon of leaves)
  • 2 cloves garlic (bruised)
  • ⅓ cup extra virgin olive oil
  • zest and juice of ½ lemon
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • pepper

Method

  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.
  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.

Tell us what you think

What 11 Others have said

  • Yes! Yes! Yes,! Whilst watching the FA cup final ( poised at Hull 2 Arsenal 2) I cooked this with a fine piece of rump from good old M&S. Herbs from the garden. Red wine from Stellenbosch. Crunchy rosemary potatoes and leafy Italian salad. I sliced my steak before placing it in the marinade. It was cool, but completely in keeping with the beautiful Italian day (climate wise) today has been. And I ate it all. Lovely. Xxx

    Posted by Campberscooks on 17th May 2014
  • As I said I would, I made this dish tonight. I do not say this lightly: Nigella, A-MA-ZING! I ended up grilling the skirt steak more on the rare side of medium-rare, as Nigella suggested, and I'm glad I did; it cooked up slightly while in the marinade and turned out beautifully. I sauteed the asparagus in olive oil, roasted garlic, and a bit of butter; I topped it off with the remaining lemon juice --- fabulous! Contrary to other opinions, Nigella, your measurement calculations for everything in this dish were spot on! I look forward to making this again! Not to mention, this dish went nicely with the movie Under the Tuscan Sun.... I had a picture of the dish to post, but, unfortunately, I could not find a way to post it... maybe I could receive some direction on the photo aspect for the future...

    Posted by dovzcry77 on 23rd March 2014
  • This is dinner tonight! I will change it up a bit by grilling a skirt steak with a light dusting of my peppercorn rub; this of course will be grilled to a medium-rare. Then I will serve this with asparagus lightly sauteed in garlic and olive oil (the asparagus has to keep its crunch, in my opinion). To finish this dish, I will pair it with Pinot Noir... I will be sure to share the results! I love the simplicity you bring to your creations, Nigella!

    Posted by dovzcry77 on 22nd March 2014
  • I made this last night and I think I am going to be addicted to it!! doing it again tonight as well. Thanks

    Posted by ChristinaCallow on 21st January 2014
  • Like a Carpaccio, I prefer after resting the steak to cut the slices and then pour the marinade over the meat; more drenched.

    Posted by Richard007 on 29th August 2013
  • Quick, easy, delicious...thank you =)

    Posted by ElaineM on 5th June 2013
  • A great alternative way to cook steak. The husband loved it.

    Posted by ciaranic on 30th April 2013
  • Did this with rib-eye as suggested in the print version and it is incredible! Total winner! Have told friends the method, "ah but sure it'd be cold!" then they do it..and it isn't? hehe...!!

    Posted by carl3684 on 29th March 2013
  • I tried this for the first time when having a dinner party for 6, my audience included a professional chef. Luckily it was amazing - I substituted the rump for grass fed eye fillet, there wasn't a morsel left. Great with Nigella's double potato and a rocket salad. Thanks Nigella!

    Posted by Bgd on 8th February 2013
  • I was just trying this recipe right now and it turned out to be superb!!! Thank you for the brilliant recipe!

    Posted by Pink.Angel on 10th October 2012
  • 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 April 2011
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