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Steak Slice with Lemon & Thyme

Steak Slice with Lemon & Thyme

Traditional
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 marinating the meat before cooking, you marinate it after; 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 like this with broccoletti or those leggy tender-stem broccoli. A couple of packets, lightly cooked, drained, and sitting 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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Ingredients

  • 600g rump steak, 2.5cm thick
  • 5 sprigs thyme
  • 2 cloves garlic, bruised
  • 80ml extra virgin olive oil
  • ½ lemon, zest and juice
  • 1 tsp Maldon salt
  • 1 good grinding of fresh pepper

Method

Step 1

Cut away the fat from around the edge of the steak while you heat a griddle or heavy-based pan.

Step 2

Brush the steak with oil to prevent it sticking to the griddle or pan, and 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.

Step 3

While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and salt and pepper in a wide, shallow dish.

Step 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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