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Steak Slice with Lemon and Thyme


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  • 1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces
  • Oil, for greasing
  • 5 stalks fresh thyme to give 1 tablespoon of stripped leaves
  • 2 bruised cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 1/2 lemon, zested and juiced
  • 1 teaspoon Maldon salt or 1/2 teaspoon table salt
  • Good grinding fresh pepper


Servings 4


Step 1

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

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


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