Making a tasty meal should not cause you to break the bank! The important thing is what can be found in your pantry… and your fridge. My family loves steak. However, steaks can get expensive depending on the type of cut you purchase. Let’s be honest, I will not spend a huge load of money on steak this time year. Why? Simple, I’ll have to cook it inside (our trusted Weber is still away because of the snow) and it’s just not the same! I can make though a very tasty minute steak that will also look amazing plated!
First off, you want to be able to give a little kick to your meat… so we will marinade it. For the marinade, you will need:
- 1 green onion
- 1 tsp of ground ginger
- 1/2 tsp of garlic powder
- 3 Tbsp of soy sauce
- 2 Tbsp of Olive Oil (forgot it in the picture… oups!)
- 1 Tbsp of Oyster Sauce
- 1 Tbsp of honey (forgot that also in the picture… my bad!)
- 1/4 cup of cold water
Mix everything together. In a large freezer bag or a deep dish, pour over steaks. Cover and put in the fridge for minimum 30 minutes but maximum 1h.
Since minute steaks are so thin, the last thing you want is to over marinade them. This will cause your steak to become stiff when cooking.
While your meat is marinating, you want to julienne some vegetables. The beauty of this is that you can use any veggies you have in your fridge. On my end, I wanted to pass some left over veggies, so I used:
- 1 Celery branch
- 4 green onions
- 1 yellow pepper
- 12 baby carrots
Once your veggies are julienne, prepare yourself to roll. Separate your veggies in even piles for the quantity of steaks you have. In my case, I have 7 steaks.
Using a clean cutting board, lay your steak flat
At the tip that is smaller, add your pile of julienne veggies
Then, roll away… secure your rolls using toothpicks
I love cooking this type of meal in my cast iron skillets. I have several on hand! They are durable and easy to care for. For these steaks, I decided to bring out my skillet with ridges… it provides a nice even heat and prevents the minute steak to cook too fast. Make sure you put a good amount of olive oil at the bottom of your pan and let it heat up slowly.
When your skillet and oil are hot, add all of your steak rolls.
You do not want to overcook your meat. For these, no more than 2 minutes per side.
Once cooked, serve immediately. You can serve them with a side of salad, some rice or noodles.
Since we were having an Asian inspired Evening. I went with some Asian inspired noodles.
BONUS RECIPE – Asian style noodles
I didn’t have any real Asian noodles on hand, so I used a left over box of Fettuccine I had in my pantry, cooked the noodles according to box direction and drained. I then whisked together in a sauce pan:
- 2 tsp of Oyster Sauce
- 3 Tbsp of Soy Sauce
- 1 tsp of sugar
- 1/2 tsp of garlic powder
- 1 Tbsp of Sriracha Sauce (for some kick)
- 2 Tbsp of Sesame oil
- 1 tsp of cornstarch with 2 Tbsp of water
Heat up all of the above together. You will see that it thickens fast. Once thicken up, add your noodles and mix together. Top off with toasted sesame seeds and green onions.
Dinner is served… Enjoy!
