BANJO STEAK with THYME RUB
Banjo steak is a less expensive cut than eye fillet, scotch or porterhouse, yet it has a knockout flavour. The key for a super tender result is to use a high heat and cook it quickly, then before serving slice the steaks against the grain. Flat iron, skirt and hanger steaks will also work perfectly.
400g - 500g banjo steak
1½ teaspoons sea salt
½ teaspoon black peppercorns
2 teaspoons fresh thyme leaves
1½ ablespoons olive oil
The banjo steak can be left as a whole piece, or cut lengthways through centre. Remove any excess sinew.
For the rub, place salt, peppercorns, thyme leaves in a mortar and pound with pestle until finely ground and well combined. Stir in oil to combine.
Rub the meat well on both sides with the thyme mixture. Set aside on a plate, covered, for at least 30 minutes to marinate and come to room temperature.
Heat a cast iron grill plate or barbecue grill over a high heat. Cook steak 2 minutes each side for medium-rare, or 2½ minutes each side for medium. Rest meat for 5 to 10 minutes. Cut across the grain into 1 cm wide slices to serve.
Tip: you can substitute thyme leaves with fresh oregano leaves, sage or rosemary leaves.
Fiona Hammond © DEC 2017
Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com