Ingredients Jump to Instructions ↓

  1. 1kg (2 pound) piece rump steak

  2. 1 tablespoon olive oil

  3. Freshly cracked black peppercorns

  4. Salt

  5. Thyme and Oregano Butter

  6. 100g (4 ounces) soft butter

  7. 1 tablespoon chopped fresh thyme

  8. 1 tablespoon chopped fresh oregano

  9. 1 small clove garlic, crushed

  10. 2 teaspoons lemon juice

  11. Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue,

  12. pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.

  13. Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon

  14. until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one

  15. side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a

  16. smooth log. Roll the butter in the grease−proof paper, refrigerate.

  17. Serves 6. Thyme and Oregano Butter can be made a day ahead.

  18. Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.


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