Thinly sliced steak that –unusually- is marinated after it’s
cooked.
600g rump steak, ideally an inch thick
5 sprigs thyme
2 cloves garlic, bashed
80ml extra virgin olive oil
Zest and juice of 1 lemon
1tsp flaky sea salt
Black pepper
Basmati rice
A shake of light soy sauce
The boy loves steak, but he hasn’t had it quite like this
before.
Heat the griddle pan up, and brush the steaks with oil. Cook
the steak for 3 minutes each side and then another minute each side but turned
around so you get nice criss cross griddle marks.
Put everything else into a baking dish, and put the hot
steaks in, when cooked. Not only will they rest, but they will soak up the
marinade. Leave it in for 4 minutes,
turn it and leave for another 4 minutes.
Remove and thinly slice on the diagonal. You’ll need a very
sharp knife for this. Put all the slices on a serving plate
Serve with Basmati rice and long stem broccoli. If you like
(and we do), bring the marinade to the boil and add a little soy. Stir and pour
over the rice.
The boy is devoted to sandwiches and thinks the steak would
be brilliant in a baguette with some coleslaw.
He’s often right about these things.
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