Following on from our previous blog entry (here), we have another easy to prepare supper for friends. This lemon and thyme sliced steak recipe is taken from Nigella (Nigella Express), which provides no end of ideas for fast and flavourful recipes.
Typically meat is marinated before it is cooked, but in this recipe we do the reverse: a post-cook marinade, which means the steak remains very tender.
Our roast potato accompaniment was made using charlotte potatoes, a whole head of garlic cloves, a couple of sprigs of fresh rosemary, a good pinch of sea salt and several glugs of olive oil cooked for an hour at 180ºC.
Preparation time: 10 minutes (post-cooking marinating time)
Cooking time: 8 minutes
- 600g rump steak
- 1 tbsp fresh thyme – chopped
- 2 cloves of garlic (bashed)
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ lemon – zest and juice of
- handful of pomegranate seeds
- Heat a griddle pan or heavy-based saucepan.
- Whilst you’re waiting for the pan to heat up, cut the fat from around the edge of the steak.
- Brush a little oil over each side of the steak cuts and cook for 3 minutes each side, then 1 further minute on each side. If you like your meat well cooked as opposed to medium-rare (“practically black through” as one of our guests put it), add an extra 2 – 3 minutes of cooking time.
- Whilst the steak is cooking, prepare the marinade by pouring the olive oil, thyme, garlic, salt, lemon zest and juice in a shallow and wide dish.
- As soon as you have finished cooking the meat transfer it to the marinade and leave for 4 minutes per side, so that it absorbs the flavours whilst still hot.
- Remove from the marinade, slice thinly on the diagonal and transfer to a serving plate with a scattering of pomegranate seeds.
- You can serve with whatever you enjoy the most. Our chosen carb was one of our winter favourites is the roast potato alongside an avocado salad.