Beef with Thyme and Oregano Butter
Ingredients:
1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice
Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste.
Barbecue, pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease−proof paper, refrigerate.
Serves 6.
Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.
B-man
