Sliced Steak with Lemon and Thyme

This recipe ever so clever – the steak is marinaded after it is cooked.

1 large or 2 small rump steak, approx. 1 1/4 lbs.
5 stalks thyme to give 1 tbs. leaves
2 garlic cloves, crushed or grated
1/3 cup extra-virgin olive oil
zest and juice of 1 lemon
1 tsp. sea salt flakes
good grinding of black pepper

Heat a griddle or grill, then brush the steak with a bit of the olive oil. Cook on both sides to your liking.

While the steak cooks, tip the thyme leaves, garlic, oil, lemon zest and juice, salt and pepper in a shallow dish. Once the steak is cooked, put it in the marinade and leave for 4-5 minutes, turning once.

Slice the steak to serve.