Sliced Steak With Lemon And Thyme Recipes

STEAK SLICE WITH LEMON AND THYME

Steps:

• Cut away the fat from around the edge of the steak while you heat a griddle or pan.
• Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
• While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
• Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON

Steps:

• Peel potatoes and cut into quarters lengthwise.
• Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
• Remove garlic with slotted spoon.
• Oil should be quite hot, but not smoking.
• Add potatoes and let sit over moderately high heat for about 2 minutes.
• Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
• Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
• Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
• Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
• *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
• *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
• Remove from pan with slotted spoon to paper bag.
• Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

SLICED STEAK WITH LEMON AND THYME

Steps:

• Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan.
• Brush the steak with oil to prevent it sticking to the griddle or pan, and cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade "cooks" it a little more.
• While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and salt and pepper in a wide, shallow dish.
• Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.

STRIP STEAK WITH LEMONY YOGURT AND RADISHES

Steps:

• Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
• Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
• Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
• Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
• Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.