Description
I love this with broccoli, particularly Tenderstem broccoli. A couple of packets, lightly cooked, then drained and put in the marinade after the beef's out and sliced, is the most heavenly accompaniment.
Ingredients
1 beef rump steak about 2.5cm/1in thick, weighing approx. 600g/1lb 4oz
80ml/2¾fl oz extra virgin olive oil, plus extra for brushing
1 tbsp fresh thyme leaves
2 garlic cloves, lightly crushed
½ lemon, juice and zest
1 tsp sea salt or ½ tsp table salt
freshly ground black pepper
Method
1. Cut away the fat from around the edge of the steak while you heat a griddle or frying pan.
2. Brush the steak with oil and cook for three minutes on each side for rare meat. Turn the steak at an angle and cook for a further one minute on each side to give attractive griddle marks, or longer if you prefer your meat well-done; the lemon in the post-hoc marinade will 'cook' the steak a little more.
3. While the steak is cooking, place the thyme leaves, garlic, oil, lemon juice and zest, salt and pepper in a wide shallow dish and mix well.
4. Once the steak is cooked, place it in the dish of marinade for four minutes on each side, before removing it to a board and slicing thinly on the diagonal.
