When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynewt steaks, as if in baffled disappointment at the meagreness of the meat provided. It's hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare.
This is my compromise: a slender but still substantial steak that cooks for 90 seconds a side. And in that time, I've produced a garlicky, lemony, ultra-fabulous, utterly addictive bean mash.
Photo by Lis Parsons.
Recipe posted by Nigella