As the name suggests, cooking time for this steak is short, in fact a minute each side over a high heat does the trick. It’s perfect for a hassle free, speedy meal. Create a steak sandwich, stacked with layers of cos lettuce, grated beetroot and carrot between grilled slices of Miller’s Bread Kitchen ciabatta smothered in one of Torello Farm’s condiments, like onion jam, spicy tomato relish, or the bread and butter zucchini. Asparagus season has arrived, so I’ve made use of the grill before cooking the steak. Simply char the asparagus and prepare a zesty salad with spring herbs to accompany the steak.

serves 4

4 grass fed beef minute steaks (about 125g each)

400g asparagus spears, tough ends removed

80ml (1/3 cup) extra virgin olive oil

2 tablespoons lime juice (or lemon juice)

2 teaspoons quality mayonnaise

½ bunch chervil, or tarragon, leaves finely chopped

sea salt

black pepper

Remove the steak from the fridge 30 minutes before cooking.

For the dressing, whisk together the olive oil, lime juice and mayonnaise in a medium bowl. Stir through the chervil or tarragon, if using and season to taste with salt and freshly ground pepper. Set aside.

Pre-heat a cast iron grill plate or barbecue grill over a medium-high heat. Spread the asparagus in a single layer over the grill. Cook for about 6-7 minutes, turning every 2 minutes, until just cooked through and lightly charred. Transfer to a chopping board, leaving the grill plate over the heat. Cut the asparagus into a 1cm pieces and add to the dressing, tossing to coat well.

Meanwhile, increase the heat to high. Sprinkle salt flakes over both sides of steaks. Place the steaks on the hot grill plate. Cook one minute each side. Transfer to a plate and rest 5 minutes before serving with the asparagus as a side dish.

 Recipe by Fiona Hammond, September 2022