Photo: Steak Slice with Lemon and Thyme Recipe
This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.
Ingredients
- 1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces
- Oil, for greasing
- 5 stalks fresh thyme to give 1 tablespoon of stripped leaves
- 2 bruised cloves garlic
- 1/3 cup extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- Good grinding fresh pepper
Directions
Cut away the fat from around the edge of the steak while you heat a griddle or pan.
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.
While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
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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By suziwombat
Sydney, 57
on October 29, 2012
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I would use a little less oil, not 1/3 cup as suggested and add a bit more seasoning after cooking. The steak was cooked to perfection for me with 3 min on each side and additional 1 1/2 min on each side. I used the leftovers for a sandwich for my son and threw the rest in a salad for hubby. Would definitely recommend this recipe to family and friends.
By awolat5
on August 27, 2012
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I used rib eye steaks with this recipe. I have served this to a number of people and they still talk about how this was one of their favorite steaks, ever!!! I am not a cook and this recipe made me look like a star : Thank you Nigella!!!!!
By slviles_12881082
Auburn, 87
on February 21, 2011
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This is the best way to eat steak. This is easy to cook and really tasty to eat. The preparation is simple, but the results are very flavorful and mouthwatering. Really, how can rare steak with garlic, lemon and thyme be bad? The answer: it can't! Please try this!
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