Marinated Rump Steak - Another BBQ spectacular

STEAK SLICE WITH GARLIC, LEMON AND THYME

 

This wonderful, straightforward recipe comes from Nigella Lawson. It is one I have used on many occasions, both at home and when camping, because it is incredibly simple, very quick to prepare and it always tastes amazing.

Unlike most other BBQ recipes that require you to marinate the meat in advance, this recipe calls for the just-cooked meat to be placed into a marinade while it rests. Somehow the hot meat seems to absorb more of the flavour this way.

If you make it away from home, the marinade can be made in advance and taken with you in a screw top jar to make it even easier. Having said that, it will only take about 5 minutes to put together wherever you are.

The only things you will need with you are a sharp knife, a chopping board and a BBQ or griddle pan.

The recipe serves 2-4 depending on how hungry/greedy you are, what else you are having with it and whether you own a rather demanding, fat brown spaniel!

INGREDIENTS

1 x 2.5cm thick piece of rump steak (about 600g)
5 stalks of thyme
2 cloves of garlic
80ml extra virgin olive oil or rapeseed oil
Zest and juice of half a lemon
1 tsp salt
Pepper

METHOD

Light your BBQ or pre-heat a ridged griddle pan over your camping stove (or your hob at home).

Remove the fat from around the edge of the steak and brush with oil to help prevent it from sticking.

Slap the steak on the BBQ/Griddle pan and cook it for 3 minutes on each side. If you want to be cheffy you can then rotate it through 90 degrees and give it another minute on each side to get  lovely criss-cross griddle marks. Try not to over-cook it because it will continue to cook as it rests in the marinade.

While the steak is cooking, mix the oil and lemon juice together. Bash up the garlic and the thyme a little with whatever you have to hand and add them to the oil and lemon mixture along with the salt and some pepper.

Put this marinade mix into a shallow dish that is large enough to fit the steak once it is cooked.

After cooking, add the steak to the marinade and leave it for 4 minutes before turning it over for another four.

Remove it from the marinade (by which time it will be beautifully rested) and slice it thinly on the diagonal.

We like to eat this as it is with new potatoes and salad or stuffed into a nice crusty baguette with anything else that takes your fancy (salad, fried onions, horseradish sauce etc) alongside a nice glass of wine.

In the photo below my steak was thinner than the recipe states. Unfortunately I had already consumed a couple of glasses of wine after a very hot day on the beach and I forgot to take that into account and cooked it for too long. Not surprisingly, it was overdone (although the rotund spaniel didn't seem to mind!)

Happy days!