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Minute steaks with Roquefort butter recipe
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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
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
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Energy
2115kj
504kcal
25%
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Fat
23g
32%
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Saturates
10g
51%
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Sugars
16g
18%
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Salt
2.5g
41%
of the reference intake
Carbohydrate 45g
Protein 33.6g
Fibre 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
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