Minute steaks with green beans, tomato salad and potatoes
Thin minute steaks fried for just a minute a side, served with boiled potatoes, green beans, a tomato salad with red onion and chives, and a cold herb sauce of yoghurt with garlic. Many have it with a dollop of flavoured crème fraîche instead.
- 30 minTime
- 24 minHands-on
- 4Portions
- ≈ 50 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 500 gMinute steak, 8 thin slices
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, waxy
- 2 dlGreek yoghurt
- 3 ½ tbspParsley, chopped
- 3 ½ tbspChives, finely chopped
- 1 cloveGarlic
- 5Tomatoes
- ½Red onion
- 1 tbspOlive oil
- 300 gGreen beans
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water and add salt.
- Boil the potatoes until tender, about 20 minutes.
- Herb sauce: stir the yoghurt with the parsley and half the chives, and crush in the garlic. Season with salt and pepper.
- Thinly slice the tomatoes and red onion and arrange on a plate. Drizzle with the olive oil and scatter over the rest of the chives and a little salt and pepper.
- Trim the beans and boil them in lightly salted water for 3–4 minutes, until tender but still with some bite. Drain.
- Heat the oil in a large frying pan over high heat. Season the steaks with salt and pepper and fry them in batches, about 1 minute per side.
- Drain the potatoes and serve with the minute steaks, beans, tomato salad and herb sauce.
The cost is estimated from Swedish grocery prices.
