A herby minute steak
Method
- 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.
Ingredients
- 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
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