Minute steaks with Roquefort butter recipe
As the name suggests, these thin-cut steaks can be cooked in a matter of minutes. Serve with a tangy Roquefort and chutney butter, paprika-spiced sweet potato wedges and tenderstem broccoli, for a speedy and delicious dinner idea for two.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 504 calories / serving
- Gluten-free
Ingredients
- 350g sweet potatoes, scrubbed and cut into chunky wedges
- 3 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp butter, softened
- 50g Roquefort, crumbled
- 2 tbsp red onion chutney
- 220g pack Tenderstem broccoli
- 2 thin-cut beef steaks
- 1 tbsp thyme leaves
Each serving contains
- Energy
- 2115kJ 504.0kcal
- Fat
- 23g
- Saturates
- 10g
- Salt
- 2.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 45.0gProtein 33.6gFibre 9.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray lined with nonstick baking paper. Drizzle with 2 tsp of the oil, then sprinkle over the paprika and a pinch of smoked sea salt (or regular sea salt); toss to coat. Roast for 25 minutes, until softened and golden.
- Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions.
- Rub the steaks all over with the remaining oil and the thyme; season well. Preheat a nonstick frying pan over a high heat. Add the steaks and cook for 1 minute on each side for medium meat, or 1 1/2 minutes each side for well-done meat.
- Transfer the steaks to 2 serving plates and divide the butter mixture between each. Cover with foil and leave to rest for 5 minutes. Serve with the broccoli and potato wedges.
- See more Steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
