Minute Steak Kebabs with a warm roquet and potato salad

Serves 2 Prep time : 10 mins Cooking time : 10 mins


For the kebabs
8 thin cut minute steaks
2 tsp parmesan cheese, grated
2 thyme sprigs, picked
salt and pepper
4 thick sticks asparagus, blanched
2 tbsp olive oil

For the potatoes
350g new potatoes, cooked
1 red onion, diced
1 clove garlic, crushed
25g butter
3 tsp basil pesto
25g wild rocket
1 tsp crème fraiche


Lay the minute steaks on a board and season with salt and pepper.

Sprinkle each with the parmesan and thyme, then roll each steaks around a piece of asparagus.

Lay all the rolls side by side and then skewer through all four rolls with six skewers, now cut between the skewers to give the kebabs.

Warm a heavy based pan over a medium heat and melt the butter, then add the garlic and onion and cook gently for two minutes.

Add the potatoes and stir well, roughly crushing them against the side of the pan.

Add the pesto and rocket to the potatoes and stir well to warm through, then remove the potatoes from the heat and stir in the crème fraiche, season well.

Brush the kebabs with a little olive oil then lay them into a griddle pan over a very high heat to cook. Turn frequently.

For well done kebabs cook on each side for 5-6 minutes depending on the thickness of the kebab, for rarer kebabs shorten the cooking time.

To serve divide the potatoes between two plates, then lay the kebabs onto the potatoes, garnish with a sprig of thyme and drizzle with the remaining olive oil.