Whoa, that recipe title is a bit of a mouthful! Fortunately the name is probably the most complicated part of this dish which is very quick and easy to prepare (ready in under thirty minutes), not to mention low carb. So we are ticking a lot of good boxes here today folks!
This veggie concoction was created by accident one evening when I had a few bits and pieces in the fridge that I wanted to use up. It is a lovely mix delicately flavoured with garlic and chives and I love the flavour of the juicy, caramelised tomatoes. These pan fried veggies are not only perfect as a side dish but make a great warm winter “salad” that can be whipped up effortlessly for lunch. Plus you can feel all smug for being so healthy, ha ha! I make it often.
I also really enjoyed having a slice of flavoured butter with the minute steak. It makes a delicious alternative when you do not feel like faffing around with a sauce and can be made in advance.
If quick, low carb meals are your vibe then do also take a peek at this stir fry
recipe or click on the Dinner in a Flash
tag for more quick supper ideas.
Make ahead tip:
Prepare the butter in advance and keep wrapped up well in the fridge until serving time. Leftover butter can also be used for chicken and fish dishes, but I added mine into a batch of pastry for a quiche and it was delicious!
MINUTE STEAKS WITH SUN DRIED TOMATO BUTTER AND 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
Step 1.) 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.
Step 2.) 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.
Step 3.) 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.