Minute steaks with tomato butter and pan fried veggies

2 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
This dish ticks all the boxes - quick and easy to prepare (ready in under thirty minutes), moreish and low carb!

By Food24 June 19 2017
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Ingredients (14)

For the sun dried tomato butter:
60 g butter — room temperature
2 Tbs sundried tomatoes — marinated, drained, finely chopped
1/4 tsp garlic — cloves, minced
1/2 tsp dried basil
For the veggies:
1 Tbs butter
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
For the steak:
4 beef — minute steaks
salt and freshly ground black pepper
olive oil — or butterr, for frying
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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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