Time to make: 1 hr (Hands-on time: 25 mins, Cooking time: 35 mins)
Total cost: $19.48 / $4.87 per serve
- 400g baby potatoes, quartered
- 175g packet mini baby capsicums, halved
- cooking oil spray
- 200g mixed cherry tomatoes
- 2 medium red onions, thinly sliced
- 2 tablespoons honey
- 1/4 cup red wine vinegar
- 2 tablespoons sultanas
- 2 tablespoons chopped walnuts
- 8 x 75g beef minute steaks
- fresh thyme leaves, to serve
Step 1 Preheat oven to 180°C. Place potatoes and capsicums in a large baking dish and spray lightly with oil. Season with pepper and toss to coat. Cook for 35 minutes, or until golden and cooked through, adding tomatoes in the last 10 minutes.
Step 2 Meanwhile, spray a large frying pan with oil and place over medium-high heat. Cook onion, stirring occasionally, for 15 minutes, or until soft and golden. Add honey, vinegar, sultanas and walnuts. Cook, stirring, for 5 minutes or until liquid has evaporated and onions are caramelised. Remove from pan.
Step 3 Heat same pan over medium-high heat. Cook steaks for 1 minute on each side, or until cooked to your liking. Serve with compote, vegetables and a little thyme.