Steak Slice with Lemon & Thyme
By 3662
Published on 17 January 2022
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.Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 5 sprigs of thyme
- 2 cloves of garlic, bruised
- 0.5 lemon, zest and juice
- 1 tsp of maldon salt
- 1 good grinding of fresh pepper
- 80 ml of extra virgin olive oil
- 600 g of rump steak, 2.5cm thick
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.