- 1 red onion
- 1 red pepper
- 1 courgette
- 1 garlic clove
- 1 chilli
- A handful of flat leaf parsley
- A 150g bag of couscous
- 2 sirloin minute steaks
- 1 lemon
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- 200ml boiling water
- Roasting tin
- Heatproof bowl
- Measuring jug
- Cling film (optional)
- Griddle or frying pan
- Foil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and slice it into thick wedges. Halve the pepper. Scoop out the seeds and white bits, then thickly slice. Halve and thickly slice the courgette.
- 2.
Chuck all the veg into a roasting tin. Peel and finely chop the garlic. Finely chop the chilli, flicking out the seeds for a milder heat. Finely chop the parsley stalks (keep the leaves for later).
- 3.
Add the garlic, chilli and parsley stalks to the veg with 1 tbsp oil and plenty of salt and pepper. Stir to coat the veg in the oil and seasoning. Roast for 40 mins till the veg are tender and a little charred.
- 4.
While the veg roast, tip the couscous into a heatproof bowl. Pour over 200ml boiling water. Cover the bowl with cling film or a plate and set aside for the water to absorb.
- 5.
When the veg are 10 mins away from being done, rub 1 tsp oil and some seasoning into each minute steak. Heat a griddle or frying pan till it’s smoking hot. Add the steaks. Fry for 1-3 mins on each side, depending on how well done you like your steaks.
- 6.
Slide the steaks onto a warm plate. Cover with foil. Leave to rest for 5 mins.
- 7.
Stir the couscous into the roast veg. Finely grate the zest from the lemon and stir that in too. Add a squeeze of lemon juice. Serve the couscous with the steaks, garnished with the parsley leaves.
- Tip
Tick tock
Minute steaks are very thin steaks that take just a minute or two to cook (hence the name). Our high welfare beef comes from farmers in Yorkshire and the Peak District who really look after their cattle.