Steak Slice With Lemon And Thyme Nigella Lawson Recipes

When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynuoot steaks, as if in baffled disappointment at the meagreness of the meat provided. It's hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare. When I'm asked at a restaurant how I want my steak cooked, I tell them just to hit it on the head and walk it straight through. So I can do a proper, fleshly steak supper pretty damn fast, but when you're really up against it, this is the perfect almost-instant dinner. Under 5 minutes is what I'm talking about from start to finish - and that isn't bad. I could hone it down by sticking to the minute steak idea, and it's fine, only there's something like little school dinners about those sad little straggly rags of steam. This is my compromise: slender but still substantial steak that cooks for 90 seconds a side. And in that time, I've produced a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. The recipe makes enough for 4, more if there are children eating too, but I have to come clean and say that I don't quite halve the amounts for the mash when there are just 2 of us eating. This is just too good, and I simply go down to two cans and a little less of everything else. I'm afraid I don't really want to reduce anything at all.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

• Ingredients

From Nigella express, I really like this recipe and contrary to her instructions I am currently marinating my steak in the mixture prior to cooking, I will be putting it back into the marinade as directed in the recipe, its just so happened I had enough time to do this. So I'm in process of making it, it looks great, ill update recipe with how I found it later I will probably work out a slimming world friendly version as well.

Provided by cakeinmyface

Categories     Very Low Carbs

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

Nutrition Facts : Calories 455.4, Fat 35.6, SaturatedFat 9.6, Cholesterol 91.5, Sodium 371.3, Carbohydrate 2.1, Fiber 0.8, Protein 31.4

• Ingredients

This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

• Ingredients