Banting recipe for Minute Steaks with homemade Sun Dried Tomato Butter. Served with Quick Fry Veggies


For the sun dried tomato butter:
60g butter, room temperature
2 tbsp marinated sun dried tomatoes, drained and finely chopped
1/4 tsp minced garlic
1/2 tsp dried sweet basil

For the veggies:
1 tbsp butter
1/2 tsp crushed garlic
2 baby marrows, sliced
2 ripe tomatoes, cut into chunks
1 tbsp white wine vinegar
small bunch chives, chopped
1/2 tsp dried mixed herbs

For the steak:
4 small beef minute steaks (about 300g)
salt and pepper
olive oil or butter for frying

How to

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.

For the steak:
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 courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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