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

Name: Steak slice with lemon and thyme (with apologies to coby)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

35 min

Here a receipt perfect for you who likes to cook! It is easy to make! Sheer a delight!

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

Preparation

Preparation15 min

Cook time20 min

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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