Steak Slice with Lemon and Thyme

• 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

1. Cut away the fat from around the edge of the steak while you heat a griddle or pan.
2. 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.
3. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
4. 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.

rump steak, thyme, garlic, extravirgin olive oil, lemon, salt, fresh pepper

Taken from www.foodnetwork.com/recipes/nigella-lawson/steak-slice-with-lemon-and-thyme-recipe.html (may not work)