Minute Steak

Name: Minute Steak
Ingredients: 4 small red tomatoes; 2 cup white wine vinegar; 2 cup sugar; 1 cup water; 1 tablespoon salt, plus more to taste; 1 tablespoon fennel seeds; 1/2 bunch mint, chopped; 3 peaches, cut into sticks; 1 cup flour; 1 cup sparkling water; freshly ground black pepper, to taste; oil, as needed; one 4-ounce sirloin steak

David Burke|Aug. 30, 2013 11:10 am EST

Minute Steak

4 (1 ratings)

Print

My go-to late-summer recipe is my Minute Steak Recipe, which is literally done in minutes on a hot grill, and served alongside stewed, grilled tomatoes, and tempura-fried peach slices. When it's complemented by a cocktail like warmed apple cider with whiskey or warmed brandy with a pinch of cinnamon, you’ll almost be excited to say goodbye to summer and welcome fall.

Servings

2

Ingredients

4 small red tomatoes
2 cup white wine vinegar
2 cup sugar
1 cup water
1 tablespoon salt, plus more to taste
1 tablespoon fennel seeds
1/2 bunch mint, chopped
3 peaches, cut into sticks
1 cup flour
1 cup sparkling water
freshly ground black pepper, to taste
oil, as needed
one 4-ounce sirloin steak

Directions

Poke the tomatoes with a skewer in several places to create holes. In a large bowl, combine the sugar, water, salt, fennel seeds, and chopped mint. Place the tomatoes in the bowl and soak overnight.
The next day, combine the flour, sparkling water, and a pinch of salt in a bowl. Dredge the peach sticks in the tempura batter and heat 2-3 inches of oil in a large pan to 375 degrees. Fry the peach sticks until golden brown and crispy, about 5 minutes.
Season the steak with salt and pepper, to taste, and lightly grease the grill grates or the steak with oil. Preheat the grill to high and grill the steak for 2 minutes on each side. Place the tomatoes on the grill to warm them through. Serve the steak with the tomatoes and tempura peaches.