Minute steaks with tomato butter and pan fried veggies
This dish ticks all the boxes - quick and easy to prepare (ready in under thirty minutes), moreish and low carb!
|60 g||butter — room temperature|
|2 Tbs||sundried tomatoes — marinated, drained, finely chopped|
|1/4 tsp||garlic — cloves, minced|
|1/2 tsp||dried basil|
|1/2 tsp||garlic — cloves, crushed|
|2||courgettes — sliced|
|2||tomatoes — ripe, cut into chunks|
|1 Tbs||vinegar — white wine|
|fresh chives — small bunch, chopped|
|1/2 tsp||dried mixed herbs|
|4||beef — minute steaks|
|salt and freshly ground black pepper|
|olive oil — or butterr, for frying|
For the sun dried tomato butter: Soften the butter with a wooden spoon. Add the sun dried tomatoes, garlic and basil. Mix well. Place the mixture on a piece of plastic wrap and roll into a sausage. Place in the fridge to chill.
For the veggies: Melt the butter in a frying pan over a medium heat. Add the garlic and baby marrows and cook for 3-4 minutes or until the baby marrows are starting to brown. Add the tomatoes and vinegar and cook, stirring regularly, for 2 minutes. Add the chives and mixed herbs, cook for a further minute then take off the heat.
Season the steaks with salt and pepper. Heat some olive oil or butter in a griddle pan over a high heat. Add the steaks and cook for 1-2 minutes per side depending on their thickness and how well you like them done. Allow to rest for a few minutes, then pop onto warmed plates with some veggies and top each steak with a slice of tomato butter.
Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.
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