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Peppered minute steak with carrot & caraway seed puree
Peppered minute steak with carrot & caraway seed puree
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 700g (about 6) carrots, peeled, roughly chopped
  • 290g (1 1/2 cup) couscous
  • 1 bunch English spinach, stems trimmed, washed, finely shredded
  • 20g (1 tbsp) butter
  • 1 tsp caraway seeds
  • Salt & freshly ground black pepper
  • 2 x 300g pieces beef topside steak, trimmed
  • 20.00 ml cracked black pepper
  • 100ml chicken style liquid stock
Instructions:
  • Boil carrots in a pot of salted water until tender, about 10 minutes. Drain well.
  • Prepare the couscous as directed on the packet, fluffing it with a fork and gently mixing in the spinach until it just starts to wilt. Set aside.
  • Combine the carrot, butter, and caraway seeds in a food processor and blend until smooth. Season with salt and pepper to taste before transferring the mixture to a small bowl. Cover and set aside.
  • Prepare a baking tray with non-stick baking paper. Halve each steak crossways. Place one piece in a plastic bag and flatten to 10mm thickness using a meat mallet's flat side. Transfer to the prepared tray. Repeat with the rest of the steaks. Season both sides with cracked pepper, pressing it in with your fingers.
  • In a large frying pan over medium-high heat, heat oil. Cook half of the steaks for 1 minute on each side for medium doneness or to your preferred level. Set aside and lightly cover with foil. Repeat with the remaining steaks.
  • Turn up the heat to high. Pour the stock into the pan and cook without covering, stirring occasionally, for 5 minutes or until it reduces by half. Pour the mixture into a jug and set aside.
  • Spoon the carrot puree onto plates, add the steaks on top, and serve alongside couscous and spinach. Finish by drizzling with the stock.

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