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.
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
- ¼ tsp minced garlic
- ½ tsp dried sweet basil
For the veggies:
- 1 tbsp butter
- ½ tsp crushed garlic
- 2 baby marrows, sliced
- 2 ripe tomatoes, cut into chunks
- 1 tbsp white wine vinegar
- small bunch chives, chopped
- ½ tsp dried mixed herbs
For the steak:
- 4 small beef minute steaks (about 300g)
- salt and pepper
- olive oil or butter for frying
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.