Shannon Bennett’s Minute Steak with Ceaser Salad

Name: Minute Steak with Ceaser Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Australian, Modern
Ingredients: 10 x 150 g minute steaks (see tips); 2 brown onions (sliced into thick wedges); 1 tbsp heaped French butter; 2 sweet potatoes (cooked to your preference); 2 zucchinis (sliced lengthways and peeled); 1 L chicken bone broth (I’ve used Maggie Beer's brand); 2-3 tsp vincotto; 1 L chicken stock; 1 small jar of brown anchovies (roughly 7); 5 tbsp heaped vegan mayonnaise (see tips); 1 tsp lilliput capers; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; Juice of 1 lemon; 4-5 tbsp extra virgin olive oil; Pinch of salt; Pinch of pepper; 1 bunch of lettuce leaves (your choice)

Shannon Bennettʼs Minute Steak with Ceaser Salad recipe tastes incredible. See ingredients & method below.

Enjoy a tasty combination of steak and a fresh Caesar salad for a delightful and satisfying meal.

This meal promises to be not only tasty but also highly satisfying, providing a satisfying and enjoyable culinary experience.... More

prep

cook

yield

difficulty

Ingredients

Steaks

10 x 150 g minute steaks (see tips)
2 brown onions (sliced into thick wedges)
1 tbsp heaped French butter
2 sweet potatoes (cooked to your preference)
2 zucchinis (sliced lengthways and peeled)
1 L chicken bone broth (I’ve used Maggie Beer's brand)
2-3 tsp vincotto
1 L chicken stock

Anchovy Dressing

1 small jar of brown anchovies (roughly 7)
5 tbsp heaped vegan mayonnaise (see tips)
1 tsp lilliput capers
2 tsp Dijon mustard
2 tsp Worcestershire sauce
Juice of 1 lemon
4-5 tbsp extra virgin olive oil
Pinch of salt
Pinch of pepper

Assembly

1 bunch of lettuce leaves (your choice)

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Method

Tips

If you don't have an induction cooktop, set stove top to medium-high heat.

Steaks

Heat a cast iron skillet or pan on an induction cooktop at level 8.
Once the pan is searing hot, add a pinch of salt along with the steaks and onions.
Allow the steaks to caramelise on one side for 1-2 minutes before flipping them over. Ensure they aren't overlapping to cook evenly.
Add butter to the pan, letting it melt into the steaks and onions.
After 1-2 minutes, remove the steaks from the heat onto a pan and let them rest for 4-5 minutes.
Reduce the heat and continue cooking the onions until softened and browned in the pan with the butter.
Add the zucchini and gently sauté. Remove from heat and set aside.
Meanwhile, heat a small saucepan on an induction cooktop at level 9.
Pour in the chicken stock and reduce to form a glaze, taking 4-5 minutes.
In the same pan as the steaks, pour in the vincotto, keeping the pan on high heat.
Once the chicken stock has reduced by roughly half, pour it into the searing hot steak pan. Let the liquid reduce for a few minutes in the pan.
Once reduced, pour the liquid into a jug and set aside.

Anchovy Dressing

In the jug of a blender, combine all the dressing ingredients and blend until a smooth, glossy mixture forms. Set aside.

Assembly

Prepare a large serving plate or bowl. Add a generous amount of dressing to the plate.
Pile on the sweet potato, then layer with lettuce leaves and add more dressing in generous spoonfuls.
Pour the resting juices of the steak into the jug with the reduced stock liquid.
Scatter the zucchini and onions on the plate.
Slice the steak into thick slices and assemble on top of the salad.
Finish the salad with a gentle pouring of the stock liquid. Enjoy!

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Shannon Bennett’s Minute Steak with Ceaser Salad

Shannon Bennettʼs Minute Steak with Ceaser Salad recipe tastes incredible. See ingredients & method below.

Enjoy a tasty combination of steak and a fresh Caesar salad for a delightful and satisfying meal.

This meal promises to be not only tasty but also highly satisfying, providing a satisfying and enjoyable culinary experience.... More

prep

cook

yield

difficulty

Ingredients

Steaks

10 x 150 g minute steaks (see tips)
2 brown onions (sliced into thick wedges)
1 tbsp heaped French butter
2 sweet potatoes (cooked to your preference)
2 zucchinis (sliced lengthways and peeled)
1 L chicken bone broth (I’ve used Maggie Beer's brand)
2-3 tsp vincotto
1 L chicken stock

Anchovy Dressing

1 small jar of brown anchovies (roughly 7)
5 tbsp heaped vegan mayonnaise (see tips)
1 tsp lilliput capers
2 tsp Dijon mustard
2 tsp Worcestershire sauce
Juice of 1 lemon
4-5 tbsp extra virgin olive oil
Pinch of salt
Pinch of pepper

Assembly

1 bunch of lettuce leaves (your choice)

Method

If you don't have an induction cooktop, set stove top to medium-high heat.

Steaks

Heat a cast iron skillet or pan on an induction cooktop at level 8.
Once the pan is searing hot, add a pinch of salt along with the steaks and onions.
Allow the steaks to caramelise on one side for 1-2 minutes before flipping them over. Ensure they aren't overlapping to cook evenly.
Add butter to the pan, letting it melt into the steaks and onions.
After 1-2 minutes, remove the steaks from the heat onto a pan and let them rest for 4-5 minutes.
Reduce the heat and continue cooking the onions until softened and browned in the pan with the butter.
Add the zucchini and gently sauté. Remove from heat and set aside.
Meanwhile, heat a small saucepan on an induction cooktop at level 9.
Pour in the chicken stock and reduce to form a glaze, taking 4-5 minutes.
In the same pan as the steaks, pour in the vincotto, keeping the pan on high heat.
Once the chicken stock has reduced by roughly half, pour it into the searing hot steak pan. Let the liquid reduce for a few minutes in the pan.
Once reduced, pour the liquid into a jug and set aside.

Anchovy Dressing

In the jug of a blender, combine all the dressing ingredients and blend until a smooth, glossy mixture forms. Set aside.

Assembly

Prepare a large serving plate or bowl. Add a generous amount of dressing to the plate.
Pile on the sweet potato, then layer with lettuce leaves and add more dressing in generous spoonfuls.
Pour the resting juices of the steak into the jug with the reduced stock liquid.
Scatter the zucchini and onions on the plate.
Slice the steak into thick slices and assemble on top of the salad.
Finish the salad with a gentle pouring of the stock liquid. Enjoy!

Tips

In this recipe, I have cooked the steak to medium rare. For a more well-done steak, add a couple more minutes of cooking time in the pan.
I used 10 150 g steak fillets for this recipe which fed myself and my 6 children. You can adapt the recipe to serve your family's needs and size.
Instead of mayonnaise, you can use hummus for the anchovy dressing to add extra flavour and protein.