Pan Fried Steaks with Parsley Butter for Two

If there is one thing that prevents me from becoming a vegetarian, it's the idea of a delicious steak dinner . . . okay bacon does it too, but today's recipe is all about steak. I do love a nice steak, but it can sometimes be a bit on the expensive side. Today's recipe shows you how to make a delicious steak dinner, using one of the cheaper cuts.

Minute, or "Cube" steaks as I believe they are called in North America are from a tougher cut of beef, usually the round or rump or so called frying steaks . . . but they have been tenderized by the butcher running them through a tenderizing machine, which dimples them and makes little cuts in them all over. You can do the same thing by pounding them to within an inch of their lives.

This is a fabulous way of turning a relatively cheap cut of meat into something which tastes anything but cheap. All it takes is a bit of effort on your part and proper cooking.

The pounding helps, but so does the method of cooking. The way to ruin any steak, even the most expensive cuts . . . is to over cook them. By cooking these quickly and for a minimum time at a relatively high temperature you preserve the flavour of the meat . . . searing in all of the tasty juices. Of course when you mingle those juices with a few pats of a delicious garlic and parsley butter . . . well the result is sublime.

Delicious flavours which belie their inexpensive price tag. I paid less than £2.50 for two and they were gorgeous. Cheap eats that feel like a treat. I love it when that happens!

*Pan Fried Steaks with Garlic Parsley Butter for Two*

Serves 2

Try

to get the minute or cubed steaks that have been put through the

butcher's tenderizing machine, which covers the steak with little cuts

and dimples.

• 1 TBS unsalted butter, softened
• 2 tsp minced fresh parsley
• 1 small clove of garlic, peeled and minced
• 1/2 tsp Worcestershire sauce
• salt and black pepper to taste
• 2 beef minute steaks (6 ounces each)
• 70g of plain flour (1/2 cup)
• 2 TBS light olive oil for frying
• Cream
• together the buter, parsley, garlic, Worcestershire sauce and a pinch
• of pepper. Shape into a small roll, wrap up and place in the

refrigerator to chill.

One at a time lay the steaks between

two sheets of plastic cling film and pound until roughly 1/4 inch

thick. Wipe dry with paper towels and season well with salt and

pepper. Dredge in flour shaking off any excess.

Heat the

oil in a large non-stick skillet over medium high heat just until it

starts to smoke. Lay the steaks in the skillet and cook for

approximately 3 minutes on the first side, until nicely browned. Flip

over and cook for a further minute or so on the other side until well

browned on that side as well. Remove from the heat onto heated dinner

plates. Slice the parsley butter into pats and lay atop the steaks.

Serve immediately.

We like to have mashed potatoes and a green vegetable with this. Delicious!