I first came across this recipe on Nigella Express and it looked so dead simple that I had to try it. Now it’s one of my favourite little meals I whip up for myself in a flash.
The interesting thing about this way of cooking the steak is that instead of pre-marinating the meat, the steak is marinated in a lovely lemon & thyme dressing AFTER it’s grilled.
A rump steak (approx 500-600 grams)
80 ml extra virgin olive oil (approx ⅓ cup)
Juice and zest of half a lemon
4-5 sprigs of thyme
2 cloves of garlic (crushed)
1 teaspoon salt (or to taste)
Pepper to taste
Start with a nice piece of steak. Grill it either on a pan or you can even do it on a the barbeque. Cook for 3 minutes per side, then flip over and cook a further 1 minute each side.
While the meat is grilling away, prepare the marinade by mixing the olive oil, lemon juice and zest in a dish, strip the thyme leaves from the stalks and add them in with the garlic, salt and pepper.
Once the meat is done, rest it in the dish of marinade for 4 minutes, then flip it over so the other side gets its turn for another 4 minutes.
Slice the meat thinly and serve it anyway you like. I enjoy having it in salad style, with baby spinach greens, the marinade juices drizzled over as a dressing and topped with some crispy croutons.
You can experiment with different combination of herbs or flavours in the marinade like oregano or maybe even a dash of chilli for a bit of a kick.
Happy Friday everyone!
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