Recipe Details

Summary

Name: Beef With Thyme And Oregano Butter

Category: Greece

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.