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Minute Steaks with Quick Chive Butter

Minute Steaks with Quick Chive Butter

I’ve become a little obsessed with flavoured butters in the last few months. Ever since I realized that I can just quickly make them without having to do it in advance and refrigerate it before using – like so many recipes tell you to do.


The only thing is you need to have your butter at room temperature so will need to think ahead a little (unless you’re happy giving cold butter a quick zap in the microwave). I’ve also been loving chives at the moment as a way to get those lovely complex onion-y flavours without actually using non-FODMAP friendly onions.

These days I pretty much only cook minute steaks. It is a little bit of a hassle to bash out the steaks before cooking but then the steaks cook in (literally) a minute on each side AND they are super tender and tasty. It’s really worth the effort.

The chive butter works beautifully with steak but is also amazing on chicken, fish, roast veg, fried eggs, mushrooms or eggplant ‘steaks’. Also thinking it would be lovely on burgers.

Course Dinner
Cuisine modern
Keyword butter, chives, minute steak, simple, spinach, steak
Total Time 15 minutes
Servings 2

Ingredients

  • 80 g (3oz) salted butter, at room temp
  • 2 tablespoons chives finely chopped
  • 1 tablespoon parsley finely chopped
  • 2 teaspoons lemon juice + extra lemon to serve
  • 2 steaks
  • 1 large bag baby spinach or green salad to serve

Instructions

  1. Mash together butter, chives, parsley and 2 teaspoons lemon juice in a small bowl. Allow to stand while you cook the steaks.
  2. Heat a frying pan or BBQ on a high heat. Slice each steak into 3 pieces then using your fist, a meat mallet, a small saucepan or a metal potato ricer, bash each piece of steak out so it is less than 1cm (1/3in) thick. Rub each piece of steak with oil on both sides and season with salt.
  3. Sear steaks in your super hot pan for 1 minute each side or until browned and still a little pink in the middle. Divide steaks between two warm plates.
  4. If using baby spinach return the pan to a medium heat and add the spinach. Cook, stirring for a minute or until the leaves are about 1/2 wilted but some still whole. Remove from heat and add a squeeze of lemon. Divide cooked spinach between two plates.
  5. If using salad, skip the wilting step and serve the fresh leaves on your plates.
  6. Smear chive butter over the hot steaks and enjoy asap!

Recipe Video