Recipe courtesy of Nigella Lawson

Steak Slice with Lemon and Thyme

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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.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Cut away the fat from around the edge of the steak while you heat a griddle or pan.
  2. 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.
  3. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
  4. 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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