Last week, we prepared sirloin steak. Today, let’s make minute steaks. The minute steak (also called cube steak) is a thin cut from the round of the beef cow that has been tenderised by pounding or scoring (making diagonal cuts). Minute steak is usually pan-seared very quickly.
For our recipe, we will marinate the steaks with soy sauce, pan sear them and then roast them with sweet peppers and finally toss them up with my signature peanut sauce. Let’s get cooking.
What you’ll need for the steaks:
750g minute steaks (beef slices of thick flank steak)
2 teaspoons black pepper Salt to taste Juice of 1 lime 2 tablespoons soy sauce 1 tablespoon oil
1 yellow sweet pepper 1 green sweet pepper
1 red sweet pepper
What to do:
Season the beef with some black pepper and salt, add some lime juice and soy sauce then mix well ensuring that the marinade is distributed all over the steaks. Set aside to infuse flavours for about 30 minutes or so.
In a pan over medium heat, add the oil and pan sear the steaks about two minutes each side. Remove from the pan and arrange the beef steaks into a baking tray. Let them rest for 10 to 15 minutes.
Cut the sweet peppers into strips and sauté them with the remaining oil in the pan that you used to sear the meat (the oil is so flavourful). Sauté for about 4 minutes, turning them frequently.
Place the sautéd sweet peppers over the beef in the baking tray and roast them in an oven at 180 degrees Celsius for about 30 minutes.
While the beef and peppers are roasting let’s make my easy peanut sauce.
What you will need for the peanut sauce:
2 teaspoon garlic ginger paste 1 teaspoon oil 250ml coconut cream 2 tablespoons peanut butter Salt to taste 1/2 teaspoon black pepper
What to do:
In a pan over medium heat, add the oil and garlic ginger paste and cook for about a minute. Add the coconut cream and bring to boil.
Add some salt and pepper, then add the peanut butter. Continue to stir well until the sauce thickens.
Drizzle the sauce on the baked steaks and peppers and serve as a meal on its own.
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