JOANNA'S FOOD: family cooking, from scratch, every day

Friday, September 28, 2007

Steak with lemon and thyme

Delicious dinner last night for me and Horatio, while Lucius was out singing (Mozart Mass in C) - get the butcher to cut an extra-thick sirloin or rump steak (say, two inches). Grill it for four minutes on each side, then rest it for four minutes a side in a bath of olive oil, thyme, juice and zest of a lemon, salt and plenty of pepper. Cut it across in ribbons. Lovely rare meat, without the is-it? isn't-it? bother we always seem to have with individual steaks.

From Nigella Express. Good, but not that quick, by the time you've made a salad and - in this house - organised the potatoes. But it's easy, providing you've done the shopping well, at a butcher, rather than a supermarket, and would be particularly good to multiply up for a crowd.


MyKitchenInHalfCups said...

Lemon and thyme is always beautiful.

Anonymous said...

I have noticed that you often use big chunks of steak - seems so sensible to keep all the juices in - will have to try it, as I never seem to be able to cook steak!
We are majoring on herbs at the moment - leading up to HerbDay2007 in 2 weeks time. So I hope it is OK is I post a link to this thyme recipe!

Joanna said...

Thanks for the link, TV. I'm hopeless at cooking steak, and I find that larger pieces of meat always cook more satisfactorily than smaller ones - so I put these two things together when the boys (meat addicts both) want me to cook the steak. Definitely less stressful ... and the resting is an essential part of the cooking