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    BEEF WITH THYME AND OREGANO BUTTER


    Source of Recipe


    rgm

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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