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This is an old way of doing a marinade but instead of doing it before cooking you do it after!
Thanks to the star of November’s Producer of the Month, Lainston House Executive Chef – Andy McKenzie.
Serves 4
Ingredients
4 200g Buffalo Steaks (Broughton Water Buffalo)
8 Stalks of thyme, stripped
2 Cloves garlic
90ml Good quality extra virgin olive oil
2tsp Maldon Salt Zest and juice of 2 lemons
Ground black pepper
Method
1. Brush and season the steaks with olive oil.
2. Cook the steaks on a hot griddle pan for 3-4 minutes, turning occasionally.
3. Squeeze and zest the lemon, strip thyme leaves, salt and pepper into a dish.
4. When the steaks are cooked place in the dish with the marinade for 3-4 minutes each side.
5. Take out and place on a chopping board. Slice into thin strips. Serve with fresh creamed horseradish.
6. Serve in a Lainston sun dried tomato and basil bread, great brunch or party food.
