1 teaspoon sea salt flakes (or ½ teaspoon table salt)
pepper
Method
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.
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.
I have been making this recipe regularly since this book came out in 2007. It has become one of my summer staples. Serve with steamed asparagus, the criss-cross potatoes (from “Simply Nigella”), and follow it with the blackberry crisp (also from “Express”) for a perfect evening with friends!
Posted by jtv0310 on 21st May 2023
One word: yummie!!!
Posted by AuntySandy on 2nd October 2021
I love this recipe and have used it time & time again. We are renting while waiting for a new house build and all my cookbooks in storage so I was so happy to find it here. I could probably “wing it” but it so perfect and I would not want to miss anything.
Posted by Marg3055 on 18th July 2021
As I said I would, I made this dish tonight. I do not say this lightly: Nigella, A-MA-ZING! I ended up grilling the skirt steak more on the rare side of medium-rare, as Nigella suggested, and I'm glad I did; it cooked up slightly while in the marinade and turned out beautifully. I sauteed the asparagus in olive oil, roasted garlic, and a bit of butter; I topped it off with the remaining lemon juice --- fabulous! Contrary to other opinions, Nigella, your measurement calculations for everything in this dish were spot on! I look forward to making this again! Not to mention, this dish went nicely with the movie Under the Tuscan Sun.... I had a picture of the dish to post, but, unfortunately, I could not find a way to post it... maybe I could receive some direction on the photo aspect for the future...
Posted by dovzcry77 on 23rd March 2014
This is dinner tonight! I will change it up a bit by grilling a skirt steak with a light dusting of my peppercorn rub; this of course will be grilled to a medium-rare. Then I will serve this with asparagus lightly sauteed in garlic and olive oil (the asparagus has to keep its crunch, in my opinion). To finish this dish, I will pair it with Pinot Noir... I will be sure to share the results! I love the simplicity you bring to your creations, Nigella!
Posted by dovzcry77 on 22nd March 2014
Yes! Yes! Yes! Whilst watching the FA cup final (poised at Hull 2 Arsenal 2) I cooked this with a fine piece of rump from good old M&S. Herbs from the garden. Red wine from Stellenbosch. Crunchy rosemary potatoes and leafy Italian salad. I sliced my steak before placing it in the marinade. It was cool, but completely in keeping with the beautiful Italian day (climate wise) today has been. And I ate it all. Lovely. Xxx
Posted by Campberscooks on 17th May 2014
I made this last night and I think I am going to be addicted to it!! Doing it again tonight as well. Thanks.
Posted by ChristinaCallow on 21st January 2014
Like a Carpaccio, I prefer after resting the steak to cut the slices and then pour the marinade over the meat; more drenched.
Posted by Richard007 on 29th August 2013
Quick, easy, delicious...thank you =)
Posted by ElaineM on 5th June 2013
A great alternative way to cook steak. The husband loved it.
Posted by ciaranic on 30th April 2013
Did this with rib-eye as suggested in the print version and it is incredible! Total winner! Have told friends the method, "ah but sure it'd be cold!" then they do it..and it isn't? hehe...!!
Posted by carl3684 on 29th March 2013
I tried this for the first time when having a dinner party for 6, my audience included a professional chef. Luckily it was amazing - I substituted the rump for grass fed eye fillet, there wasn't a morsel left. Great with Nigella's double potato and a rocket salad. Thanks Nigella!
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What 13 Others have said
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Posted by jtv0310 on 21st May 2023
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Posted by AuntySandy on 2nd October 2021
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Posted by Marg3055 on 18th July 2021
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Posted by dovzcry77 on 23rd March 2014
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Posted by dovzcry77 on 22nd March 2014
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Posted by Campberscooks on 17th May 2014
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Posted by ChristinaCallow on 21st January 2014
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Posted by Richard007 on 29th August 2013
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Posted by ElaineM on 5th June 2013
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Posted by ciaranic on 30th April 2013
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Posted by carl3684 on 29th March 2013
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Posted by Bgd on 8th February 2013
Show more commentsI have been making this recipe regularly since this book came out in 2007. It has become one of my summer staples. Serve with steamed asparagus, the criss-cross potatoes (from “Simply Nigella”), and follow it with the blackberry crisp (also from “Express”) for a perfect evening with friends!
One word: yummie!!!
I love this recipe and have used it time & time again. We are renting while waiting for a new house build and all my cookbooks in storage so I was so happy to find it here. I could probably “wing it” but it so perfect and I would not want to miss anything.
As I said I would, I made this dish tonight. I do not say this lightly: Nigella, A-MA-ZING! I ended up grilling the skirt steak more on the rare side of medium-rare, as Nigella suggested, and I'm glad I did; it cooked up slightly while in the marinade and turned out beautifully. I sauteed the asparagus in olive oil, roasted garlic, and a bit of butter; I topped it off with the remaining lemon juice --- fabulous! Contrary to other opinions, Nigella, your measurement calculations for everything in this dish were spot on! I look forward to making this again! Not to mention, this dish went nicely with the movie Under the Tuscan Sun.... I had a picture of the dish to post, but, unfortunately, I could not find a way to post it... maybe I could receive some direction on the photo aspect for the future...
This is dinner tonight! I will change it up a bit by grilling a skirt steak with a light dusting of my peppercorn rub; this of course will be grilled to a medium-rare. Then I will serve this with asparagus lightly sauteed in garlic and olive oil (the asparagus has to keep its crunch, in my opinion). To finish this dish, I will pair it with Pinot Noir... I will be sure to share the results! I love the simplicity you bring to your creations, Nigella!
Yes! Yes! Yes! Whilst watching the FA cup final (poised at Hull 2 Arsenal 2) I cooked this with a fine piece of rump from good old M&S. Herbs from the garden. Red wine from Stellenbosch. Crunchy rosemary potatoes and leafy Italian salad. I sliced my steak before placing it in the marinade. It was cool, but completely in keeping with the beautiful Italian day (climate wise) today has been. And I ate it all. Lovely. Xxx
I made this last night and I think I am going to be addicted to it!! Doing it again tonight as well. Thanks.
Like a Carpaccio, I prefer after resting the steak to cut the slices and then pour the marinade over the meat; more drenched.
Quick, easy, delicious...thank you =)
A great alternative way to cook steak. The husband loved it.
Did this with rib-eye as suggested in the print version and it is incredible! Total winner! Have told friends the method, "ah but sure it'd be cold!" then they do it..and it isn't? hehe...!!
I tried this for the first time when having a dinner party for 6, my audience included a professional chef. Luckily it was amazing - I substituted the rump for grass fed eye fillet, there wasn't a morsel left. Great with Nigella's double potato and a rocket salad. Thanks Nigella!