Minute steaks are an economic family option and as the name
indicates only take a minute or so each side to cook.
Here, in New Zealand, this steak can be cut from a variety of areas of the animal, but is often from the thick flank. Ideal for steak
sandwiches these thin cut steaks need to be cooked quickly at high temperature to ensure a juicy result.
Steak & Chard Sandwich
2 large onions, sliced
1 bunch chard, stems removed, leaves shredded
8 asparagus spears
4 minute steaks
4 bread rolls of your choice, split
1 Place onions and a good splash of oil in a frying pan over a low heat, cover and cook, stirring, occasionally, for 25-30 minutes or until the onions are soft and translucent and starting to caramelise.
2 Steam or microwave chard and asparagus.
3 Remove onions from pan and set aside. Season steaks with salt. Return pan to heat, increase heat and when oil is shimmering, add steaks and cook for 45-60 seconds each side or until cooked to your liking. Remove steaks from pan, cover and let stand for 2-3 minutes. Reduce heat and return onions to pan to heat through.
4 To assemble, top bottom half of each roll with chard, then steak, onions and asparagus and finally top of roll. Serve.
Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Chard, asparagus: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: bread rolls, salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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