Ingredients

1 beef rump Steak about 2.5cm/1in thick, weighing approx. 600g/1lb 4oz 80 ml Extra Virgin Olive Oil plus extra for brushing 1 tablespoon fresh Thyme leaves 2 Cloves Garlic lightly crushed ½ Lemon juice and zest 1 teaspoon sea salt or 1/2 teaspoon table salt freshly ground black pepper

Description

Cut Away The Fat From Around The Edge Of The Steak While You Heat A Griddle Or Frying Pan. Brush The Steak With Oil And Cook For Three Minutes On Each Side For Rare Meat. Turn The Steak At An Angle And Cook For A Further One Minute On Each Side To Give At

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