Recipe for cooking beef with thyme and oregano butter

Recipes from Greece :: Greek Main Dish Meats

From the kitchen of Martin James – Copenhagen, Denmark

1kg (2 pound) piece rump steak
1 Tbsp. olive oil
Freshly cracked black peppercorns
Salt

Thyme and Oregano Butter
100g (4 oz.) soft butter
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh oregano
1 small clove garlic, crushed
2 tsp. lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle and distribute 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.