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A herby minute steak


  • Cook the potatoes in lightly salted, boiling water until tender. Drain well.
  • At the same time, generously season the steaks and sear them on both sides in a thin layer of hot oil in a heavy-bottomed pan. Remove.
  • Then add the butter to the pan, together with a good squeeze of lemon juice and the herbs. Gently cook until the butter has melted, before returning the steaks in one layer to cook to the desired degree.
  • Serve the steaks with cooking juices spooned over the top and a lemon wedge and the potatoes on the side.


  • 16-20 chats (baby potatoes), whole
  • 4 x 150 gm minute steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil
  • 100 gm butter
  • 2 lemons
  • 2-3 tbsp chopped fresh basil
  • 2-3 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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