Minute steaks with buttery wasabi peas

Name: Minute steaks with buttery wasabi peas
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 600g chat potatoes; 80g softened butter; 2 tsp wasabi paste; 2 tbsp chopped chives; 1 tbsp toasted sesame seeds; 4 x 300g minute steaks, at room temperature; 2 tbsp extra virgin olive oil; 1 cup frozen peas, thawed; nasturtium (or watercress) leaves, to serve

Jessica Brook

January 30, 2024

Minute steaks with buttery wasabi peas. James Moffatt

easyTime:< 30 minsServes:4

If you like wasabi peas, you’re going to love this buttery accompaniment to steak and chat potatoes.

Ingredients

600g chat potatoes
80g softened butter
2 tsp wasabi paste
2 tbsp chopped chives
1 tbsp toasted sesame seeds
4 x 300g minute steaks, at room temperature
2 tbsp extra virgin olive oil
1 cup frozen peas, thawed
nasturtium (or watercress) leaves, to serve

Method

Step 1
Place the potatoes in a large saucepan of cold salted water. Cover with the lid, place over high heat and bring to a boil. Cook for 10-12 minutes, or until tender. Drain and set aside.
Step 2
Meanwhile, add the butter, wasabi, chives and sesame seeds to a small bowl and mix to combine. Season with salt and pepper and set aside.
Step 3
Heat a large heavy-based frying pan over high heat. Rub the steaks with oil and season with salt and pepper. Cook in two batches (1-2 minutes on each side for medium-rare). Set aside to rest.
Step 4
Add the wasabi butter to the pan with the peas and cook for 1-2 minutes, or until the butter has melted.
Step 5
Slice the potatoes and divide them among 4 plates. Serve the steaks on top of the potatoes, spooning over the buttery peas. Garnish with nasturtium (or watercress) leaves.