Chestnut Minute Steak with Thyme Rosemary Roasted Potatoes

Is it a secret that I don’t eat red meat? Because if I tell you that, you might discredit my meat recipes. I wouldn’t argue with that if it wasn’t for the fact that all my red meat recipes are really my mother’s. If they make it here, they’re the type of dishes that are memorable enough that I’m asked to fill in for her and cook them per request. This minute steak fits that category and I turn to it every time I have guests.

The steak gets boiled first and then slow cooked alongside deeply caramelized onions. That yields a soft, tender meat that slides off with the prod of your fork. Because it’s winter, I added a handful of chestnuts to complement the rich sauce. And paired it with herby potatoes to round things off.

Roasted Chestnut Minute Steak


2 large onions, peeled and thinly sliced

5-6 minute steaks

1 teaspoon ground coriander

1 teaspoon onion powder

1 tablespoon brown sugar

1 teaspoon sea salt

½ teaspoon black pepper

3-4 bay leaves

200g roasted chestnuts, shelled

3-4 sprigs of thyme, for garnish

2-3 tablespoons pomegranate seeds, for garnish


Over medium high heat, bring a large 5 litre pot filled a third of the way with water to a boil. Place the minute steak into the boiling water and cook for 10-15 minutes, spooning the scum off the top to discard. Turn the heat off and allow the meat to cool as you continue. Reserve the water for later use.

Heat a large, wide stainless steel braiser over medium high. Add the onions and cook, stirring often, until browned and caramelized, about 5-8 minutes. Place the minute steak over the onions and pour 4 cups of the reserved water. Bring to a boil and season with ground coriander, onion powder, brown sugar, sea salt, and pepper. Add the bay leaves and chestnuts. Cover and reduce to a simmer for 30-40 minutes, until the sauce has thickened. If it’s too dry, add a little more water. Transfer to a serving platter and garnish with thyme and pomegranate seeds.

Thyme and Rosemary Roasted Potatoes


1lb baby potatoes, scrubbed and halved

3 sprigs rosemary

5 sprigs thyme

½ teaspoon granulated garlic

1 teaspoon sea salt

½ teaspoon coarsely ground black pepper

3-4 tablespoons extra virgin olive oil


Preheat oven to 400F. In a large bowl, place the potatoes. Over the bowl, use your fingers to snip along the stems of the thyme and rosemary to remove the herbs. No need to be fussy, as much as you can. Season with granulated garlic, salt, and pepper. Pour the olive oil and toss well to coat. Transfer to a baking dish and roast for 30-40 minutes. Remove from the oven and transfer to a serving platter.