Father's Day Feasts in Minutes

recipes to warm the soul

Our Minute Steaks are a great way to make sure you’ve got Father’s Day covered, especially when you’ve got these recipes in your back pocket to make great steaks even better.

Full of flavour and easy to prepare, our Minute Steaks can be cooked from frozen or defrosted in almost no time at all. They are great on the grill, in the oven, or flash-fried in a pan.

We’ve also got the perfect sides to accompany each recipe, taking all the guesswork out of how to fill the other half of Dad’s plate, so don’t worry—you’ve got Thyme!

Chimichurri Steak Sandwich

 Minute Steak sandwich

Argentina’s deliciously garlicky and green contribution to grilled meats and steak is a flavourful and versatile sauce that’s the perfect accompaniment to anything you put on the BBQ. Try it on grilled lamb chops, chicken, pork loin, vegetable skewers, or any type of fish or seafood.

Consisting of parsley, coriander, garlic, citrus, olive oil, and vinegar, all you need are these few ingredients and a blender to whip up this simple sauce. Think of it as you would a pesto, but with more of a garlicky punch.

Ingredients:

For the sauce:

  • 230g flat-leaf parsley
  • 60g fresh coriander
  • Juice of 1/2 lemon
  • 175 ml red wine vinegar
  • 2 garlic cloves
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp salt
  • 125 ml extra-virgin olive oil

 For the sandwich:

  • 1 sub roll or small baguette, sliced almost in half to make a hinge and lightly warmed in an oven.
  • Mayonnaise
  • Red onion slices
  • Plum tomato, sliced

Method:

For the sauce:

  1. Add all ingredients except the olive oil to the blender. Blend on low speed and drizzle in olive oil until it forms a smooth bright green sauce. Transfer to serving bowl, allow to sit at room temperature for 30 minutes to an hour. If it separates during the rest don’t worry. Whisk it together for a few seconds to bring it back.

 For the sandwich:

  1.  Cook the minute steaks according to the pack instructions
  2. Slather the mayonnaise on the top side of the baguette or roll and plenty of chimichurri sauce on the other.
  3. Add sliced tomato and onion. Slice the grilled minute steaks into strips, add to the roll with more chimichurri drizzled on top and serve.

 Perfect with our Sweet Potato Fries

Minute steak fajitas

 Minute Steaks Fajitas

Here’s something a bit different but worth the bit of extra effort. Smokey, chilli beef coupled with creamy guacamole, crunchy peppers, cheddar cheese, and zesty salsa? Yes, please!

 Ingredients:

For the steak rub:

  • 1 tbsp chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground black pepper

 For the guacamole:

  • 2 ripe avocados, skinned, pitted
  • 2 tbsp fresh coriander
  • 1 garlic clove
  • 100g red onion, diced
  • 2 tsp ground cumin
  • 2 tsp chilli powder
  • 100ml lime juice

 For the salsa:

  • 3 ripe tomatoes, seeded, diced
  • 100g red onion, diced
  • 1 Jalapeño (optional), seeded, stemmed, and diced
  • handful fresh coriander, chopped
  • Juice of 1 lime

 For the fajitas:

  • Soft flour tortillas
  • Mild Cheddar cheese, grated
  • 1 red pepper, deseeded & cut into strips
  • 1 yellow pepper, deseeded & cut into strips
  • jalapeñoes
  • Lime wedges

Method:

For the steak rub:

  1. Place all ingredients into mixing bowl, whisk together until incorporated. Remove & reserve 1 tbsp.
  2. Massage the fajita rub into the defrosted Minute Steaks, allow to rest for 30 minutes to an hour. Grill steaks as you would normally.

 For the guacamole:

  1. Add all ingredients into food processor and pulse until well mixed. Depending on your texture preference you can whizz it until it is smooth or leave it chunky.

 For the salsa:

  1. Combine all ingredients into mixing bowl. Refrigerate or let sit at room temperature for 15 minutes to an hour.

 For the fajitas:

  1. Loosely wrap the tortillas in foil and warm in a preheated oven (100°C)
  2. Saute the bell peppers in olive oil, garlic, and remaining fajita seasoning. Add sliced minute steaks and the lime juice and stir to spread the flavours.
  3. Remove the tortillas from the foil and add the steak, pepper mixture, cheese, jalapeñoes, and a squeeze of lime. Fold and enjoy!

 Suggested side: Our Crispy Chilli Potato Bakes will bring a bit of crunch and extra heat to the party. All you’re missing now is a cold Corona. Or a mojito. Or a margarita. Or another fajita.


Grilled steak with tomato, physalis, and artichoke “salsa”

Minute Steaks with physalis & artichoke salsa 

Simple, summery, and satisfying - this is how Father’s Day should be. Designed with ingredients that bring out the natural flavours of beef, this simple salsa over the top of a freshly grilled steak will change the game with its refreshing flavours.

 Physalis can be found in the fruit section of any large supermarket.

 Serves 2  

 Ingredients:

  • 6 cherry tomatoes
  • 6 physalis
  • 3 or 4 marinated artichoke hearts quartered, drained, reserving 1 tbsp of the liquid
  • 1/2 small red onion, peeled, diced
  • 1 garlic clove
  • 1 tbsp extra virgin olive oil
  • 4 fresh basil leaves, chopped
  • Zest of 1 lemon

 Method:

  1. Halve tomatoes and place into mixing bowl.
  2. Remove the papery skin from the physalis, cut in half.
  3. Drain the artichoke hearts, reserving the liquid.
  4. While the hearts are draining, finely dice the onion, as small as you can
  5. Finely chop the garlic and basil leaves
  6. Add all ingredients into mixing bowl, stir in the extra-virgin olive oil and artichoke liquid,
  7. Season with salt & pepper, toss in the lemon zest, stir until everything is shiny and fragrant. Serve over freshly grilled steaks.

 Suggested Side: While you are making the salsa, throw a tray of our quinoa-crusted Spinach Bites in the oven for a crunchy, creamy, and health-conscious side dish.

 Oven roasted Minute Steaks with blue cheese and rosemary sauce

 Minute steaks with blue cheese

The classic combination of steak and blue cheese has been upgraded with fragrant rosemary and a splash of white wine.

 Ingredients:

 For the roux:

  • 115g unsalted butter
  • 115g plain flour

 For the sauce:

  • 115g Gorgonzola (or any soft blue-veined cheese like Stilton or Roquefort)
  • 2 tbsp rosemary, chopped
  • 125 ml white wine (something citrusy and crisp like a Pinot Grigio or Albarino)
  • 2 tbsp shallot, diced
  • 875 ml whole milk

 Method:

For the roux:

  1. Melt the butter in pan over medium heat. Add the flour a little at a time while continuing to whisk butter, careful to whisk out any lumps that may form.
  2. Turn the heat to low and continue to stir until mixture forms a smooth paste.
  3. Remove from heat and set aside.

 For the sauce:

  1. In saucepan heat milk until simmering.
  2. Add white wine, bring back to simmer, cook for 8 minutes, stirring often. Add a few tablespoons of the roux and whisk until incorporated.
  3. Repeat with more roux, whisking all the while, until milk becomes a smooth sauce that coats the back of a spoon. If you go too far and it becomes clumpy, add a bit more milk and continue whisking until you get it back to where you want, about the consistency of double cream.
  4. Add the cheese, a little bit at a time while stirring. Make sure the cheese has melted into the sauce before adding more. Repeat until all the cheese is incorporated.
  5. Reduce the heat to low, sprinkle in rosemary, season. Simmer for 2-3 minutes then remove from heat and let sit for 5 minutes before serving over freshly grilled minute steaks.

 Suggested Side: Our Roast Potatoes are picture perfect sitting next to this saucy steak-and they don’t mind if you slip up and pour some of the sauce over the top of them…and maybe toss some crispy smoked streaky bacon over that…

 Jack Daniels BBQ steaks with corn on the cob & honey butter

 Jack daniels steak with corn on the cob

Whether you eat this as a steak on its own or slide the tender barbecued meat into a sandwich, making this whiskey-tinged BBQ sauce is worth the extra effort and will go well with pretty much anything you can fit on the BBQ. A little whipped honey butter slathered on grilled corn on the cob, complements the meat and makes this a Father’s Day winner.

 Ingredients:

  • 1 pack Minute Steaks (contains 4 steaks)

 For the corn on the cob:

  • 4 ears of corn on the cob, boiled
  • 125g unsalted butter, room temperature
  • 2 tbsp runny honey
  • 2 tsp Sea Salt
  • Cracked black pepper
  • Olive oil

 For the sauce:

  • 175g dark brown sugar
  • 160g tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 3 tbsp balsamic vinegar
  • 100 ml Jack Daniels
  • 1 tbsp Adobo chilli sauce (or any chipotle hot sauce)
  • 3 tsp English mustard
  • Salt
  • Pepper

 Method:

  1. Mix all ingredients together in a saucepan, place over medium heat until simmering.
  2. Simmer for 15-20 minutes, stirring occasionally.
  3. In a mixing bowl, whisk the butter, honey, sea salt, and black pepper together until creamy and light.
  4. Rub olive oil on the boiled corn and grill until browned here and there.

 For the Steaks:

  1. Warm a griddle pan over medium-high heat.
  2. Brush with the BBQ sauce and grill as you would normally, 1 minute on each side, or cook to your liking.

 Suggested Side: Our Beer-Battered Chips would complete this classic smokehouse meal.

p.s. Father's Day is Sunday 17th June!