Steak Slices with Lemon & Thyme + Rapid Roastini
Still channeling my inner Nigella, it was time for some steak! Whilst wracking my brains thinking of what to serve with the steak, I remembered seeing her recipes for rapid roastini on a different show to the steak and had to find the recipe; even though I knew it was basically pan fried gnocchi. I had only had gnocchi once before, back way before I knew how to really appreciate food, and I hated it. In fact I hated roast potatoes, or any potatoes that weren’t disguised as chips (this has thankfully changed). I asked Hamsley if he liked gnocchi, and he said he had never had it before. So to introduce us both to like gnocchi, pan frying them to make them resemble mini roast potatoes or potato gems seemed the perfect way to go. I will be cooking them the traditional way soon when I try her mustard pork chop recipe.
My steak didn’t look as good as the book. My steak was thin in some places and thick in others. I had to griddle them separately anyway because the massive steak didn’t fit on the griddle pan in one piece. We both enjoyed the lemon and thyme post seasoning. It wasn’t over powering, and the olive oil helped keep the meat juicy. We both LOVED the rapid roastini. Hamsley kept referring to them as chips, and started picking mine off my plate when he finished with his. They were crisp on the outside, yet still soft and fluffy on the inside.
Perfect, quick simple meal to cook after work. A keeper.
Steak Slice with Lemon & Thyme
1 x 2.5cm-thick rump steak, approx. 600g
5 stalks thyme, to give 1 x 15ml tablespoon stripped leaves
2 bruised cloves garlic
80ml extra virgin olive oil
Zest and juice of 1/2 lemon
1 teaspoon Maldon salt or 1/2 teaspoon table salt
Good grinding of 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.
2 x 15ml tablespoons olive oil
1. Heat the oil in a large frying pan.
2. Put the gnocchi in, making sure you separate them, and fry for 4 minutes. Then turn them around and give them another 4 minutes.
3. Or if you’d prefer to bake them, tumble the gnocchi into a roasting pan, add the oil, and put into a preheated 200°C/gas mark 6 oven for 20 minutes, giving them a stir after 10 minutes.