Slow-cooked Minute Steak
With Rosh Hashana just a week away, I wanted to share one of my favorite meat dishes to make for the holiday. Seared minute steaks cooked low and slow in a sweet cinnamon sauce with dried apricots, dried prunes and date syrup.
This dish is the perfect way to bring in a sweet new year, and a delicious entree to make for your holiday gathering.
I love this recipe with minute steak since I normally cook for a smaller group and can cook as many pieces as we need. This recipe would work well with a full roast, around 2.5-3 lbs if preparing for a large crowd.
As always, my braiser pan is my go-to baking dish for these types of recipes. It’s the perfect pan to serve in straight out of the oven, and makes this recipe that much simpler to make.
What you’ll need to make slow-cooked minute steaks
Minimal ingredients with and abundance of flavor. Here’s what you’ll need-
- 6-8 minute steaks- or use a 2.5-3 lb roast of choice
- Shallots & carrots
- Dried apricots & prunes
- Whole cinnamon sticks
- Date syrup
- Olive oil
- Spices: salt, pepper, cinnamon and turmeric
- Season the steaks with salt & pepper
- Heat a large braiser pan or dutch oven on medium/high heat and sear each side of the minute steaks for 2 minutes until browned.
- Remove the steaks and add in the shallots and carrots with a little extra olive oil. Saute together for 5-7 minutes, then toss with the spices.
- Place the meat back in with the water, then top with the dried fruit, cinnamon sticks and date syrup
- Cover the pan and bake on 300 F for about 3.5 hours
The steaks cook low and slow and truly melt in your mouth. The veggies and dried fruit caramelize in the oven and add the most delicious sweet flavor to the meat.
I can’t wait to serve this dish next week, and hope you guys try it too!
Serve with:
Herb Rice and Chickpeas
Harissa Date Roasted Cauliflower
Orange Zested Rice
Ingredients
- 6 minute steaks
- 6 shallots sliced in half
- 5 large carrots peeled and roughly chopped
- 1/4 cup olive oil divided
- 1 cup dried apricots
- 1 cup dried prunes
- 1 1/2 cups boiling water
- 3 tbsp date syrup
- 4-5 cinnamon sticks
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- Fresh rosemary to garnish
Directions
- Preheat the oven to 300 F
- Heat a large braiser pan or dutch oven on medium/high heat and add in two tablespoons of olive oil.
- Season the steaks with a little salt & pepper on each side. Sear the steaks on both sides for about 2-3 minutes, until browned.
- Remove the meat from the pan and lower the heat to medium. Add in remaining two tablespoons of olive oil with the chopped carrots and shallots. Saute for about 5-7 minutes, tossing every two minutes.
- Lower the flame and add in the spices. Mix together.
- Place the minute steaks back into the pan and top with the boiling water.
- Add the dried fruit on top with the cinnamon sticks, and drizzle the date syrup over everything.
- Cover the pan and finish cooking in the oven for 3.5-4 hours. Check the meat after 2 hours to make sure there's still enough liquid to reach 3/4 of the way to the top. Otherwise, add another 1/2 cup of water. Spoon some liquid over the steaks. Check again at the 3 hour mark and every 30 minutes after. The meat should flake easily with a fork when ready.
- Garnish with fresh rosemary when serving
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