- 2 beef minute steaks
- 2 butter portions
- 1 baby cos lettuce
- 1 tomato
- 2 Dutch cream potatoes
- 1 lemon
- 1 thyme bunch
- 1 shallot
- 1 garlic clove
Pantry staples: Cooking oil, salt
Allergens: Onion, garlic, dairy
Specialised equipment: Absorbent paper, char grill pan or BBQ
Chef's note: A Parisian bistro favourite! Bring the steaks to room temperature before cooking. Use any of the leftover thyme to make an infused oil by combining the thyme with olive oil, heating on low for 5-10 minutes then letting it sit for up to an hour to infuse. You could even add the lemon rind for extra flavour!
1. Prepare the ingredients
Preheat a char grill pan or barbecue over high heat. Wash the vegetables. Finely chop the shallot. Cut the lemon into thin wedges. Cut the tomato into thin wedges. Roughly chop the lettuce. Grate or finely chop the garlic. Pick the leaves off 8 sprigs of thyme and finely chop. Bring the butter to room temperature.
2. Prepare the potatoes
Cut potatoes into 1cm thick slices then further cut the slices into 1cm thick chips. Wash the cut potatoes to remove any excess starch and leave to dry.
3. Make the salad dressing
Combine the shallots and the juice from half of the lemons in a bowl and let sit for 10 minutes.
4. Make the herb and garlic butter
Combine the butter, garlic and thyme in a bowl and mix well.
5. Cook the frites
Heat a generous splash of oil in a frying pan over medium-high heat. Cook the frites, turning often, for 8 minutes or until golden and cooked through. Drain the frites on absorbent paper and sprinkle with salt to taste.
6. Cook the steak
Drizzle a little oil and sprinkle a little salt over the steaks. Add the steaks to the preheated char grill pan (or frying pan or barbecue). Cook for 1 minute on each side or until cooked to your liking. Remove from the heat and rest for 2 minutes.
7. Make the salad
Meanwhile, add the lettuce and tomato to the salad dressing and mix to combine.
8. To serve
Divide the steaks and frites between the serving plates. Place the herb and garlic butter on top of each steak. Serve with the salad and remaining lemon wedges.