Steak Slice With Lemon and Thyme

• porciones: 4 servings

Ingredientes

1 x 2½ centimetres thick rump steak (approx. 600g / 1¼lb)

5 stalks thyme (to give 1 tablespoon of leaves)

2 cloves garlic (bruised)

80 millilitres extra virgin olive oil

zest and juice of ½ unwaxed lemon

1 teaspoon Maldon salt (or ½ teaspoon table salt)

pepper

Instrucciones

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.