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. 

Serves 4

400g - 500g banjo steak

Thyme Rub:

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.   

Banjo Steak Thyme rub dec17.jpg
Mark Brancatisano