Minute Steaks with Balsamic Green Beans
Clock Image
Prep: 15 mins
Cook: 30 mins
True to their name, these minute steaks are done in a flash. Add summery greens beans with a splash of balsamic and you've got yourself supper in seconds.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
417 kcal
(per portion)
Ingredients you'll need
  • 400g bunch of carrots
  • 200g French beans
  • 1 onion
  • 2 shallots
  • 2 garlic cloves
  • 1 tbsp Balsamic vinegar
  • 2 sirloin minute steaks
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Cut the tops off the carrots and set aside. Scrub the carrots and slice them into 2cm chunks. Put them in a large roasting tin and toss with ½ tbsp oil and some salt and pepper. Roast for 30 mins till tender.

  • 2.

    While the carrots roast, put on a pan of water to boil. Trim the beans. When the water is boiling, add the beans and simmer for 2 mins to just cook them a little. Drain and set aside to steam dry in the colander.

  • 3.

    Peel and thinly slice the onion and shallots. Warm a large frying pan for 1 min. Add ½ tbsp oil, the onion and the shallots. Season with a little salt and pepper and fry over a low heat for 10-15 mins till soft and golden.

  • 4.

    While the onion cooks, peel and slice the garlic. Add to the frying pan with the French beans, balsamic vinegar and 2 tbsp water. Bubble for 1 min, then divide between two warm plates.

  • 5.

    Put the frying pan back on the heat and turn it up to high. Brush the steaks with ½ tsp oil and season well with salt and pepper. Fry for 1-3 mins on each side, depending on how well done you like your steaks.

  • 6.

    Set the steaks aside to rest for a couple of minutes. Wash and chop a few of the carrot tops and toss them with the carrots. Serve the steaks with the warm beans and roast carrots.

  • Tip

    You're the tops
    Carrot tops have a grassy, parsley-like flavour. Wrap them in kitchen paper and store them in the fridge. Try whizzing them up with parmesan, toasted pine nuts, a clove of garlic and some olive oil to make a summer pesto.

This recipe is from