Minute Steak with Buttered Asparagus and Gorgonzola Filled Mushrooms

A delicious steak with two delicious side dishes. All quick to make, but adding up to a brilliant meal. Add a light salad and you’re done.

For two you’ll need two steaks, about 120g each, a suitable amount of asparagus, 6 mushrooms, Gorgonzola, butter, salt and pepper.

For the steaks, cut a slice of butter and press a clove of garlic into it, mixing the garlic into the butter with a fork.

Start heating a kettle of water for the asparagus.

Then move on to the mushrooms. Remove the stems and clean out the gills. Fill them with a slice of Gorgonzola or other equivalent blue cheese and place them in the oven at 200° C. When the cheese has melted and the mushrooms slightly shrivelled they’re done.

Before you place the mushrooms in the oven, prepare the asparagus by removing any wooden part of the stem. Just twist the very end of the asparagus, and whatever breaks off, you discard. When the water is boiling, place the asparagus in it. They only need a few minutes to be done, check them with a fork and start cooking them slightly after the mushrooms. Steam cooking is also a very viable option for asparagus.

Place a slice of butter in a small pan and let it melt while the asparagus is cooking.

On another burner, heat a frying pan on high heat. Add salt and pepper to both sides of the minute steaks. Add some butter to the frying pan and if it melts into a brownish liquid, the pan should be warm enough. Quickly wave the steaks in front of the pan, then place them on a plate. In other words, fry them about a minute on each side.

If the timing is ideal everything gets done almost simultaneously. If in doubt, start with the mushrooms. When done, remove them from the oven, keeping them warm, move on to the asparagus and then the steak.

To serve, pour the melted butter over the asparagus, add a dollop of the garlic butter on top of the steak, add the mushrooms, a light salad and a red wine.

List of ingredients

Minute steak
Asparagus
Mushrooms
Gorgonzola or other suitable blue cheese
Butter
Salt
Black pepper

About minute steak
Minute steak, also known as cube steak, is a thinly sliced and tenderized cut of beef, usually from the sirloin or round areas of the cow. It is called “minute steak” because it cooks quickly, often taking just a minute or two on each side due to its thinness.
The history of minute steak, also known as cube steak, can be traced back to the late 19th century in the United States. The meat is often mechanically tenderized with a series of small cuts or indentations. This innovative method of preparing and tenderizing steak was developed as a way to make tougher cuts of meat more palatable and quicker to cook.
Dishes based on thinly cut beef have, on the other hand, a long history in Europe; with, for instance, Saltimbocca in Italy.
Minute steak is a versatile option for various recipes, including country-fried steak and steak sandwiches, and it’s known for its affordability.