The Perfect Rump!

Made this 2 nights ago! BY FAR, best steak i have ever had! Nigella is my angel! Enjoy!

I love this with broccoli, particularly Tenderstem broccoli. A couple of packets, lightly cooked, then drained and put in the marinade after the beef's out and sliced, is the most heavenly accompaniment.

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

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 attractive griddle marks, or longer if you prefer your meat well-done; the lemon in the post-hoc marinade will 'cook' the steak a little more.

While the steak is cooking, place the thyme leaves, garlic, oil, lemon juice and zest, salt and pepper in a wide shallow dish and mix well.

Once the steak is cooked, place it in the dish of marinade for four minutes on each side, before removing it to a board and slicing thinly on the diagonal.

Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food