Sliced Steak With Lemon and Thyme

• 660 g rump steak (1 x 2.5cm-thick)
• 5 sprigs thyme, to give 1 x 15ml tablespoon stripped leaves
• 2 bruised garlic cloves
• 80 ml extra virgin olive oil
• 12 lemon, juice of, zest and
• 1 teaspoon maldon salt or 12 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 heavybased pan.
2. 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.
3. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and 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, olive oil, lemon, salt, fresh pepper

Taken from www.food.com/recipe/sliced-steak-with-lemon-and-thyme-384990 (may not work)