Steak slice with lemon and thyme (with apologies to coby)

Ingredients

• 1 x 2.5cm-thick rump steak, approx. 600g
• 5 stalks thyme, to give 1 x 15ml tablespoon stripped leaves
• 2 bruised cloves garlic
• 80ml extra virgin olive oil zest and juice of 1/2 lemon
• 1 teaspoon Maldon salt or 1/2 teaspoon table salt
• good grinding of fresh pepper

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Preparation

• Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan. 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.
• While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and 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.
• Additional info:
  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; such as oregano rather than thyme.

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