Minute steaks with a bright herb dressing

At the counter & in the cupboard

• 320 g beef minute steaks
• 2 tbsp olive oil, divided
• 1 small bunch flat-leaf parsley, finely chopped
• 1 garlic clove, finely grated
• 1 tbsp red wine vinegar
• ½ tsp dried oregano
• Salt and black pepper
• Green salad and bread, to serve

Let’s cook.

1. 01

   Mix the parsley, garlic, vinegar, oregano and 1 tbsp oil. Season to taste. Prepare the salad and bread before you cook the steaks.

2. 02

   Pat the steaks dry and season. Heat a heavy frying pan over a high heat, then add the remaining oil.

3. 03

   Sear the steaks in a single layer, working in batches if needed. Start with about 1 minute per side; thickness and pan heat will change the timing. Check the centre reaches 63°C.

4. 04

   Rest for at least 3 minutes. Spoon over the herb dressing and serve with the salad and bread.

Whole-cut beef: 63°C in the centre, followed by at least 3 minutes of rest. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.