Thick-cut grilled steak with crispy potato, burnt but­ter and oregano

donna hay - - Inspired Eye Fillet -

500g rock salt

4 x 220g cen­tre-cut beef eye fil­let steaks, tied 1 ta­ble­spoon ex­tra vir­gin olive oil

8 cloves gar­lic, skins on veg­etable oil, for deep-fry­ing

2 medium pota­toes (500g), peeled and shred­ded 100g un­salted but­ter, chopped

4 sprigs oregano sea salt flakes, to serve

Place half of the salt on a small oven tray. Top with the steaks and cover with re­main­ing salt. Re­frig­er­ate for 40 min­utes. Re­move the steaks from the fridge, brush off the salt and set aside at room tem­per­a­ture for 20 min­utes.

Pre­heat oven to 200°C (400°F). Pre­heat a char­grill pan to high. Brush the steaks with olive oil and cook for 4 min­utes on each side. Place on an oven tray, add the gar­lic and cook for 8 min­utes or un­til rare. Cover loosely with alu­minium foil and keep warm.

While the steaks are cook­ing, fill a large saucepan two-thirds full with veg­etable oil and place over medium heat un­til the oil reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter. Add the potato, in four batches, and cook for 2–3 min­utes or un­til golden and crisp. Set aside on pa­per towel to drain.

Heat a small fry­ing pan over high heat. Add the but­ter and roasted gar­lic and cook for 4 min­utes or un­til nutty brown. Add the oregano and cook for 30 sec­onds or un­til crisp. Di­vide the potato be­tween plates. Top with the steaks. Spoon over the but­ter and gar­lic, top with the oregano and sprin­kle with salt to serve. SERVES 4.

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