Minute Steaks with Rosemary New Potato Smash | Abel & Cole
Minute Steaks with Rosemary New Potato Smash
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Prep: 15 mins
Cook: 30 mins
True to their name, these juicy, flavoursome steaks take just moments to prepare. A smashing side of rosemary-scented seasonal new potatoes, plus a tangle of fresh watercress, make this perfect summer eating.
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672 kcal
(per portion)
Ingredients you'll need
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar
  • 3 garlic cloves
  • A handful of chives
  • 500g new potatoes
  • 2 red onions
  • A handful of rosemary, leaves only
  • 2 top rump minute steaks
  • 50g watercress
  • 45g butter
From your kitchen
  • Sea salt
  • 1½ tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Put a large pan of salted water on to boil. Pour 1 tbsp of the cider vinegar into a small bowl and add 1 tsp of the sugar. Peel and crush 1 garlic clove and add that to the bowl with 1 tbsp olive oil and a pinch of salt and pepper. Finely chop the chives and add them to the bowl, then whisk together to make a dressing. Set aside.

  • 2.

    Scrub the new potatoes and roughly chop them into small, equal-sized pieces. When the water is boiling, add the potatoes. Simmer for 10-15 mins, or till they're tender when pressed with a fork.

  • 3.

    While the potatoes cook, peel and finely slice the red onions. Warm a frying pan for 1 min over a medium heat. Add half the butter and onions. Season and fry for 8 mins, stirring now and then, till the onions have softened and caramelised.

  • 4.

    While the onions fry, peel and grate or crush the 2 remaining garlic cloves. Finely chop the rosemary leaves.

  • 5.

    When the potatoes are cooked, drain them and tip them back into the pan. Roughly mash them so they break into large clumps (not a smooth mash).

  • 6.

    Stir the crushed garlic into the onions. Cook, stirring, for 1 min. Add the potatoes to the pan with ½ tbsp oil. Cook for 10-12 mins, stirring once or twice, so the potatoes crisp up and turn golden.

  • 7.

    While the potatoes fry, put a frying pan on a high heat to warm up for 2-3 mins. Rub some salt and pepper into the minute steaks. Add the remaining butter to the hot frying pan and then add the steaks. Fry for 1 min on each side. Pop them onto a plate and loosely cover with foil. Rest for 2 mins.

  • 8.

    Whisk the dressing you made in step 1 again to make sure it's combined. Toss the watercress with the dressing.

  • 9.

    Stir the rosemary into the new potato smash. Serve the steaks with the rosemary smashed potatoes and the dressed watercress.

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