Steak Slice With Lemon And Thyme Recipes
SLICED STEAK WITH LEMON AND THYME
An easy flavorable way to turn cheap rump steak into a delicious dinner from Nigella. She says "instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender." You can also change the herbs
Provided by MarraMamba
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan.
- 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.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and 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.
Nutrition Facts : Calories 483.2, Fat 37.3, SaturatedFat 10.3, Cholesterol 100.7, Sodium 669.5, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 34.3
STEAK SLICE WITH LEMON AND THYME
This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
STEAK SLICE WITH LEMON AND THYME ( NIGELLA LAWSON)
From Nigella express, I really like this recipe and contrary to her instructions I am currently marinating my steak in the mixture prior to cooking, I will be putting it back into the marinade as directed in the recipe, its just so happened I had enough time to do this. So I'm in process of making it, it looks great, ill update recipe with how I found it later I will probably work out a slimming world friendly version as well.
Provided by cakeinmyface
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut away fat from around the edge of the steak whilst you heat a griddle or heavey based pan.
- Brush the steaks with oil to prevent sticking and cook for 3 minutes a side plus 1 minutes each turned again.
- While steak is cooking place the thyme leaves, garlic, oil, and lemon zest & juice and salt and pepper in a wide shallow dish.
- Once 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.
Nutrition Facts : Calories 455.4, Fat 35.6, SaturatedFat 9.6, Cholesterol 91.5, Sodium 371.3, Carbohydrate 2.1, Fiber 0.8, Protein 31.4
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- Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan. 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.
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- Additional info: The method is this: instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender. Please feel free to play around with the herbs; such as oregano rather than thyme.
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