Minute Steak

Minute Steak
4 from 1 ratings
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.
  • 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
  1. 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.
  2. 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.
  3. 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.