Friday, February 08, 2008

For Weekend Cookbook Challenge 25 I couldn’t think of any other better theme than Nigella Lawson.

I would say I have made about seven Nigella Lawson recipes though I only took photos of four. I just find her shows so enjoyable. The dishes look and taste good. Plus I just feel at rest when watching her show. These are enough reasons for me to try more Nigella's recipes.

I chose Steak with Lemon and Thyme for this round; a recipe from her latest cookbook and Food Network show Nigella Express. Yes stews and casseroles are perfect for this time of year but I just want a bit of summer. And I thought a BBQ would be a great choice and an indoor grill would do just fine to cook it.



The recipe was easy to make, very tasty. The only thing I did differently was marinate the steak ahead of time. I served it with a baked sweet potato and corn.

Steak Slice with Lemon and Thyme
courtesy Nigella Lawson, 2007

1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces
Oil, for greasing
5 stalks fresh thyme to give 1 tablespoon of stripped leaves
2 bruised cloves garlic
1/3 cup extra-virgin olive oil
1/2 lemon, zested and juiced
1 teaspoon Maldon salt or 1/2 teaspoon table salt
Good grinding fresh pepper

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.

2 comments:

laura said...

Her shows are relaxing to watch, aren't they? I think it's part of her ease in front of a camera ...

Sara said...

How odd to marinate the steak after it's cooked. I don't think I've seen that before.