Ingredients
· 2 garlic cloves, crushed

· 2 teaspoons smoked paprika

· 1 tablespoon finely chopped thyme

· 1 teaspoon finely grated lemon rind

· 80 ml olive oil

· 6 beef fillet steaks For Lemon buttermilk sauce

· ¼ cup buttermilk

· ¼ cup crème fraîche or sour cream

· 2 tablespoons olive oil

· 2 teaspoons Dijon mustard

· 1 tablespoon sherry vinegar

· 2-3 garlic cloves, crushed

· 1 lemon, rind finely grated, juiced

· ½ cup chopped chives

Method
Place the garlic, paprika, thyme, lemon rind and 60 ml oil in a bowl and stir to combine. Add steaks and toss to coat. Cover and place in the fridge for 30 minutes or overnight to develop the flavours. To make the lemon buttermilk sauce, whisk the buttermilk, crème fraîche or sour cream, oil, mustard, vinegar, garlic, lemon rind and lemon juice in a bowl until well combined. Season. Add the chives and stir to combine. Place in the fridge to chill. Heat a chargrill on medium-high. Season the steaks and cook for five minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a plate and loosely cover with foil. Set aside to rest. Thickly slice the steaks and arrange on a serving platter. Drizzle with the buttermilk sauce to serve.