LEMON & THYME STRIPLOIN STEAK, HEIRLOOM TOMATOES & GREEK BASIL

Serves
4
Prep
10 mins
Cook
12 mins
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.  
“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)