LEMON & THYME STRIPLOIN STEAK, HEIRLOOM TOMATOES & GREEK BASIL

Serves
4
Prep (Mins)
10
Cook (Mins)
12
Difficulty
Easy
Ingredients.
  • 4 x 220g Angus Reserve striploin steaks
  • sea salt flakes
  • freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 125g unsalted butter, room temperature
  • 2 lemons, zest finely-grated, juiced
  • ½ bunch thyme leaves
  • 2 cups mixed baby heirloom tomatoes, sliced
  • ½ red onion, very finely sliced
  • ½ bunch Greek basil leaves
  • broccolini, to serve
Method.
  • Preheat oven to 180ºC. Season the steaks with salt and pepper, then rub with half the olive oil. Combine the butter, lemon zest and thyme in a bowl and beat well. Toss the tomatoes in the remaining olive oil and season with salt.
  • Cook the steaks over a hot barbecue grill for 8 minutes turning regularly, until medium. Set aside to rest for 3 minutes. Meanwhile, put the tomatoes in an oven tray and bake for 5 minutes, until just hot to touch. Toss with the onion, basil and lemon juice. Spoon the butter over the steaks and serve with the tomatoes and broccolini.  
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