Iron Chef Shellie

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...”

Steak Slices with Lemon & Thyme + Rapid Roastini

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

Nigella Lawson

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.

Serves: 4


Rapid Roastini

Nigella Lawson

2 x 15ml tablespoons olive oil
250g gnocchi

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.

Serves 2.


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Steak Slices with Lemon & Thyme + Rapid Roastini

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13 comments on “Steak Slices with Lemon & Thyme + Rapid Roastini
  1. kristy @ ksayerphotography - March 4, 2011 at 6:02 am

    This looks really good! I’m not a fan of the texture of gnocchi too much, but the rapid roastini sounds delicious!

  2. Michelle - March 4, 2011 at 6:23 am

    Well, it doesn’t look bad for me, the steak I mean.

  3. Mez - March 4, 2011 at 7:30 am

    Oh my lawd – YUM!!!!!

    Oh god now I want to eat this and it’s 830 in the morning hahahahaahaa

  4. Martyna@WholesomeCook - March 4, 2011 at 10:21 am

    I absolutely love those little gems (and the simplicity of your dish)! If you like the pre-made ones you will love the ones made from scratch. Mum used to make them for me every week, now I do! Great with fried breadcrumbs, sugar and lemon juice too! Mmm enjoy :-)

  5. Hannah - March 4, 2011 at 11:44 am

    Hey wow, does this mean you don’t have to simmer the gnocchi? I could just buy it in a packet and roast it? (Why does that make me feel like I’m advocating a Lean Cuisine style of eating…? :P)

  6. Chanel - March 5, 2011 at 7:46 am

    I remember seeing Nigella pan-fry the gnocchi and thought it was a brilliant idea! I actually cooked that steak for dinner last Friday – it was delicious. I love post-marinating 😀

  7. Lizzie (El Moorish) - March 5, 2011 at 12:26 pm

    Roasting / pan frying the gnocchi is a revelation! I wouldn’t usually go for gnocchi in a traditional pasta sense but I love the idea of them as a quick and simple side. Mid-week cooking bonanza!! :)

  8. msihua - March 5, 2011 at 6:31 pm

    Are you starting to discriminate against beetroot? Hahah.. what a lovely looking dish that I can’t try :( no beef for me!

  9. penny aka jeroxie - March 7, 2011 at 11:53 am

    oh…. but I guess with home made gnocchi, I will still need to simmer. I am a sucker for home made gnocchi and I love gnocchi… keke

  10. Susan - March 7, 2011 at 3:30 pm

    I love a good steak. I love the scotch fillet steaks from Aldi, they are so tender and delicious. This sounds like a great marinade too!

  11. pork chop recipes - April 4, 2011 at 4:57 am

    This looks simply divine! I can’t wait to try it out. Thanks for sharing. :)

  12. pecandanish - April 4, 2011 at 11:34 pm

    the best gnocchi for this [and anmything else] are Jamie Oliver Fresh potato gnocchi sold in the fridge in Tesco.

    They are the only ones ive found made with fresh potatoes. All others are made with potato flakes and weird stuff [read the label, yuk].

    they are brilliant fried in butter for 4-5 mins and not claggy and pasty texture like other gnocchi, more like my mum used to make.

    im going to buy some now for my tea [to have with kale pesto], and some for the freezer.


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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