Summary

Ingredients

• g 1,000 beef, (steak hips in one piece)
• 4 tablespoon olive oil
• 2 tablespoon parsley
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 2 tablespoon black pepper, roughly pounded
• 1 tablespoon sea salt
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon cayenne pepper
• 1 tablespoon fennel seeds
• possibly garlic

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Instructions

1. In a mortar, pound the parsley, oregano, rosemary, marjoram, thyme, black pepper, sea salt, paprika powder, cayenne pepper, and fennel seeds together for 1-2 minutes until roughly combined. Mix with the olive oil to form a paste. If desired, add chopped garlic.
2. Rub the beef steak hip thoroughly with the herb paste. Wrap tightly in cling film and refrigerate for at least 12 hours so the flavors can soak in.
3. Remove the steak hip from the refrigerator and cut into individual steaks.
4. Heat a skillet or grill to medium-high heat. Fry or grill the steaks, about 3-4 minutes per side, until the internal temperature reaches 63°C / 145°F for medium doneness, or cook to your preferred level. The herb crust will form a flavorful outer layer without burning.