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Minute steaks with Roquefort butter recipe

Minute steaks with Roquefort butter recipe

3 ratings

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2115kj
    504kcal     25%

  • Fat

    23g 32%

  • Saturates

    10g 51%

  • Sugars

    16g 18%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 45g Protein 33.6g Fibre 9.6g

Method

  1. 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.
  2. Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions.
  3. 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.
  4. 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.

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