• 4 Eye Fillet Steaks
• 1/2 cup olive oil
• 1 lemon, juiced
• 1 tbs finely chopped flat-leaf parsley
• 1 tbs roughly chopped lemon thyme

Red onion jam

• 2 tbs olive oil
• 3 star anise
• 1 cinnamon quill
• 1 clove garlic, crushed
• 4 red onions, halved, thinly sliced
• 2 tbs roughly chopped lemon thyme
• 2 tbs brown sugar
• 125ml (1/2 cup) red wine
• 1 lemon, zested & juiced

• Heat oil in a large, pan over medium–high heat.
• Add star anise, cinnamon, garlic and onions, and cook, stirring occasionally, until onions are soft. Stir in thyme, sugar, wine and lemon zest and juice.
• Bring to the boil, reduce heat to medium, then simmer until mixture becomes syrupy. Transfer to a bowl, and allow to cool.
• Place Eye Fillet in a fry pan and cook to your preference.
• Serve immediately.

#caseycookinghack

• Warm it up! To ensure your meat cooks evenly from edge to Centre, bring your steak to room temperature before you add it to the grill