Beef with Thyme and Oregano Butter

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

Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle 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 spoonuntil well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold oneside of the paper over roll, then, with a ruler, push against the butter so that the mixture forms asmooth 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.