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Grid Iron Meat

Minute Steaks with Mustard, Greens & Pan Juices

This is fast, confident cooking that relies on timing rather than technique. Minute steaks cut from silverside cook quickly, stay tender when treated with care, and pair beautifully with sharp mustard and their own pan juices. Served with simple greens, this is a balanced, beef-forward meal that feels light but still satisfying.

INGREDIENTS
    • 4 silverside minute steaks (about 120–150g each)
    • 1 tbsp olive oil
    • Sea salt
    • Black pepper

    Mustard Pan Juices

    • 1 small shallot or ½ onion, finely sliced
    • 1 tsp wholegrain or Dijon mustard
    • 75ml beef stock or water
    • Small knob of butter (optional)

    Greens

    • 300–400g spring greens, Savoy cabbage or chard
    • 1 small garlic clove, finely sliced
    • Olive oil or butter
METHOD

Greens

  1. Bring a pan of well-salted water to the boil.
  2. Add the greens and cook for 2–3 minutes until just tender.
  3. Drain well and toss with a little olive oil or butter and the sliced garlic. Keep warm.

Minute Steaks

  1. Remove the steaks from the fridge 20 minutes before cooking.
  2. Season lightly with salt and pepper.
  3. Heat a heavy frying pan over a high heat and add the olive oil.
  4. Cook the steaks for 45–60 seconds per side, turning once, until browned but still supple.
  5. Remove to a warm plate and rest.

Pan Juices

  1. Lower the heat slightly and add the shallot to the pan. Cook for 1–2 minutes until softened.
  2. Stir in the mustard, then add the stock, scraping up the pan juices.
  3. Simmer for 2–3 minutes until lightly reduced.
  4. Swirl in the butter if using and season to taste.

To Serve

  1. Spoon the pan juices over the steaks and serve with the greens alongside.

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Native Breed Beef – Minute Steak – 500g

Minute steak is a popular cut of beef that is perfect for those who want a quick, easy and delicious meal. This thin and tender steak is perfect for pan-frying or grilling, and it cooks up in just a few minutes. Cut from the hind quarter of our Native breed beef, this is tender and tasty steak.

£13.85

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Sides

  • Buttered greens or cabbage – simple and classic.
  • Braised leeks – soft and sweet against the mustard.
  • Roasted carrots – adds warmth without heaviness.
  • Steamed new potatoes – optional, modest portion.
  • Warm lentils with herbs – protein-rich alternative to potatoes.

Matches

  • Mustard, black pepper
  • Shallot, onion
  • Beef stock, butter
  • Greens, leeks, carrots
  • Lentils, potatoes

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Preparation Time: 10 minutes
Cooking Time: 10 minutes

Hot Tips

  • Don’t overcook — minute steaks should stay supple.
  • Resting matters, even with quick-cooked beef.
  • If the steaks are very thin, reduce cooking time slightly.
  • Leftovers work well sliced into salads the next day.

Pairings

Red Wine

  • Beaujolais (Gamay)
  • Pinot Noir
  • Lighter claret-style blends

White Wine

  • Chenin Blanc
  • White Rhône blends
  • Dry Riesling

Beer & Cider

  • Best bitter
  • Amber ale
  • Dry cider

Non-Alcoholic

  • Sparkling water with lemon peel
  • Alcohol-free ale
  • Black tea after the meal

 

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