Welcome to 2017. So are we looking for a healthy dish to help us after the Christmas and New Year celebrations? Well here is on that is packed full of taste and flavour and is a perfect way to start your new year in the kitchen. Minute Steak. Enjoy
Minute Steaks with White Bean Puree and Sauteed Savoy Cabbage SERVES 4
This white bean purée is a great alternative to creamy mashed potatoes and is every bit as moreish. I have served it here with some minute steaks, which literally take 3 minutes to cook. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what’s available.
Place 1 tablespoon of the olive oil in a shallow nonmetallic dish. Add the rosemary and most of the thyme, then season generously with black pepper.
Add the minute steaks, turning to coat, then either use immediately or cover with cling film and chill for up to 24 hours – just make sure you allow them to come back to room temperature before cooking, if time allows.
Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1 1/2 minutes on each side, until well sealed. Remove from the heat and leave to rest in a warm place for about 5 minutes.
Meanwhile, heat another tablespoon of olive oil in a heavy-based pan over a low heat. Add the onion and garlic and cook gently for 2–3 minutes, until softened but not coloured, stirring occasionally. Stir in the cannellini beans and cook for another few minutes, until they are heated through.
To sauté the cabbage, heat a wok or large frying pan and add the remaining tablespoon of olive oil. Sauté the caraway seeds for 20 seconds or so, then tip in the cabbage with the rest of the thyme and sauté for 1–2 minutes, until softened but not coloured. Pour in a couple tablespoons of the stock, season generously and allow to cook for another few minutes, until almost all of the liquid has evaporated, stirring.
Stir the rest of the stock into the bean mixture and mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste.
Divide the bean purée among four warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add a mound of cabbage to each one to serve.
3 tbsp extra virgin olive oil
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
4 x 150g (5oz) thin-cut sirloin steaks
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g (14oz) cans of cannellini beans, drained and rinsed
good pinch of caraway seeds
1 small Savoy cabbage, cored and shredded
about 6 tbsp chicken stock
1 tbsp chopped fresh flat-leaf parsley
1 tbsp snipped fresh chives
sea salt and freshly ground black pepper