Give steak and chips a tasty makeover with this spiced up recipe.
Prep Time : 4:00 | Cook Time : 0:30 | Total Time : 4:30 | Serving : 4 person.
Ingredients
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2 tablespoons gluten-free tamari
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2 tablespoons Chinese rice wine
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4 (about 200g each) beef porterhouse steaks
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1 teaspoon cumin seeds
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1/2 teaspoon chilli flakes
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250g sweet potato, scrubbed
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Peanut oil, to deep-fry
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1 teaspoon sesame oil, to drizzle
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Watercress sprigs, to serve
Method
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Step 1
Combine tamari and rice wine in a large dish. Add beef and turn to coat. Cover. Place in the fridge, turning occasionally, for 4 hours or overnight to marinate.
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Step 2
Heat a small non-stick frying pan over high heat. Toast the cumin, shaking the pan, for 1-2 minutes or until aromatic. Transfer to a bowl. Add chilli flakes and set aside.
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Step 3
Heat a chargrill or barbecue over medium- high heat. Cook steaks for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes, to rest.
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Step 4
Meanwhile, use a mandolin to slice potato into rounds. Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat to 170°C on a cooks thermometer. Cook potato, in batches, for 2 minutes or until starting to brown. Transfer to a plate lined with paper towel. Season.
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Step 5
Thickly slice beef. Divide among serving plates and sprinkle with the cumin mixture. Drizzle with sesame oil and any resting juices. Serve with chips and watercress.