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.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 recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.