Thyme Grilled SteakAmerican
Main Dish / 17 September 2019
<a href="https://www.petitegourmets.com/recipes/thyme-grilled-steak"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Thyme Grilled Steak</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-thyme-grilled-steak-parts-1577625236.jpg" alt="Thyme Grilled Steak" /><p style="padding: 6px 0 12px;">To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Marinade the steaks (do this in a bowl covered in cling film,... - <strong>Show More</strong></p></a>
Servings 4 people
Preperation 15 mins
Cooking 30 mins
Total 45 mins
- 1tablespoon ofchili flakes
- 1tablespoon offresh oregano
- 3tablespoons ofolive oil
- 1teaspoon ofsea salt
- 1teaspoon ofblack pepper
- To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade.
- Marinade the steaks (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight.
- To cook the steaks on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high.
- Remove the steaks from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly.
- Spray the barbecue grill or grill pan with cooking oil to stop the steaks from sticking. Cook the steaks for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the steaks no longer feels squishy when you press down on it with tongs.