• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 rump steak (1-inch thick) weighing approximately

  2. 1 pound 4 ounces

  3. Oil, for greasing

  4. 5 stalks fresh thyme to give

  5. 1 tablespoon of stripped leaves

  6. 2 bruised cloves garlic

  7. 1/3 cup extra-virgin olive oil

  8. 1/2 lemon, zested and juiced

  9. 1 teaspoon Maldon salt or 1/2 teaspoon table salt

  10. Good grinding fresh pepper

Instructions Jump to Ingredients ↑

  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 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 , juice, 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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