Ingredients :
- 1 piece thin-cut beef steak
- 1 portion chips or fries 🍟
- 1 pita bread
- 1 mini naan bread
- 2 tablespoons groundnut, peanut, or vegetable oil
- as needed Dried rosemary (optional)
- to taste Sea salt and ground black pepper to season
- a little softened butter
- 1 large free-range egg
Method :
- Pull your steak from the fridge so that it will be room temperature when you fry it. This will ensure a more consistent cook throughout the meat
- Start cooking the flat breads. Butter with a pastry brush so you get into the cracks and dimples, ensuring that you do the edges too.
- Cook in the oven for 1½ minutes each side on gas mark 6/205°C (400°F), then remove and give them another brushing with butter while hot. Reduce the heat of the oven by half. Allow to cool
- Heat the deep frying oil to 180°C (355°F). When hot, fry off your chips for 2 minutes. Allow to cool
- Heat the skillet to a smoking hot temperature. Brush your steak with oil and season one side with salt and pepper. Drop in the skillet seasoned side down. My steak is thin-sliced so I"ll be cooking it for only 1 minute each side. Season the face-up side with salt, pepper, and rosemary.
- After one side is cooked, turn. Finish cooking and pop back into the oven on an ovenproof plate for a couple of minutes to rest. Add the naan and pita back to the oven also, to reheat
- Reduce the temperature in your skillet to medium low. Fry your egg in a medium-sized pastry cutter to get a nice shape
- Remove the pitta from the oven and carefully make into a pocket with a sharp knife
- Finish frying off your chips until they"re floating in the oil and golden brown. They should rattle in the basket when shaken. Finally, plate up and season
0 komentar:
Posting Komentar