Minute Steaks with Jersey Royals & Wild Garlic Pistou | Abel & Cole
Minute Steaks with Jersey Royals & Wild Garlic Pistou
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Prep: 10 mins
Cook: 20 mins
Less time spent cooking them means more time for you to savour these organic minute steaks topped with wild garlic and lemon pistou (French for pesto), served with a beautifully spiced heap of tender butter beans and aubergine rounds.
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496 kcal
(per portion)
Ingredients you'll need
  • 2 top rump minute steaks
  • A handful of wild garlic
  • 1 garlic clove
  • 1 lemon
  • 400g tin of butter beans
  • 400g Jersey Royal potatoes
  • 2 aubergines
  • 2 tsp cumin seeds
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp cold water
Step by step this way
  • 1.

    Put a large pan of salted water to boil. Lay the steaks on a plate or board. Season well on both sides with salt and pepper. Drizzle ½ tsp olive oil over each steak. Rub all over. Set aside.

  • 2.

    Roughly chop the wild garlic. Add to your food processor. Peel the garlic and add that too. Finely grate the lemon zest into a separate bowl, then squeeze the juice from 1 half into the processor. Add a good pinch of salt, 1 tsp olive oil, 2 tbsp cold water. Blend till smooth. Taste and add more lemon, water or salt as needed. This is your pistou. Set aside. No processor? See our tip below.

  • 3.

    Drain and rinse the butter beans. Scrub the potatoes and chop them into bite-size chunks. Trim the tops off the aubergines. Slice the flesh into 1cm-thick rounds.

  • 4.

    The water should be boiling by now. Add the potatoes to the pan of boiling water and simmer for 15 mins till the potatoes are tender when pressed with a fork.

  • 5.

    While the potatoes cook, set a large frying pan over a high heat. Dust the aubergines with a generous sprinkle of salt and pepper. Cook, in a single layer, in the frying pan (no oil needed) till lightly charred on each side, about 5 mins per side. You may need to do this in batches. Pop the aubergines in the bowl with the lemon zest.

  • 6.

    Tip the butter beans into the hot frying pan and add 2 tsp cumin seeds. Cook for 5 mins. Add to the aubergines and stir to mix.

  • 7.

    Put the frying pan back over a high heat. Add the steaks. Cook for 30 secs-1 min on each side, or a little longer for more well-done steaks. Pop on a warm plate, loosely cover with foil and leave to rest for 2 mins. The potatoes should be ready to drain by now.

  • 8.

    Serve the steaks with the pistou drizzled on top, a mound of cumin-spiced aubergines and beans alongside, and the tender potatoes on the side.

  • Tip

    How to be a whizz
    No food processor to make your pistou in? Not a problem. Chop the wild garlic as finely as you can and pop it in a bowl. Peel and crush or grate the garlic. Add it with the juice of half a lemon, 2 tsp olive oil, 2 tbsp cold water and a pinch of salt. Stir to mix. Ta-dah!

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