Steak Sand­wich and Fries:

Fiji Sun - - What’s Cooking -

IN­GRE­DI­ENTS

(BURGER) FRESH RED CHILL­IES, COARSELY CHOPPED GAR­LIC CLOVES, COARSELY CHOPPED GIN­GER, LEMON JUICE, SEA SALT FLAKES, OLIVE OIL, BONE­LESS SKIN­LESS CHICKEN THIGH FIL­LETS, TRIMMED WHOLE EGG MAY­ON­NAISE, AP­PLE CIDER VINE­GAR, CASTER SUGAR, CU­CUM­BER PEELED INTO RIB­BONS, HAM­BURGER BUNS, SPLIT RED ONION THINLY SLICED INTO RINGS, FRESH CO­RIAN­DER LEAVES.

PREPA­RA­TION:

Sea­son the steak lib­er­ally with salt and pep­per on both sides. Heat 1 ta­ble­spoon of olive oil in a medium sauté pan over high heat un­til it’s al­most smok­ing, then sear the steak on each side for 1 minute. Re­duce the heat to low and cook the steak for about 6 min­utes, turn­ing once, Re­move from pan & place onto a plate, cover tightly with alu­minium foil, and al­low to sit for 10 min­utes. Slice the steak into strips. Us­ing the same sauté pan, heat 1 1/2 ta­ble­spoons of olive oil over medium heat. Add the onion and thyme and sauté for 10 min­utes, un­til the onions are brown and caramelized, stir­ring oc­ca­sion­ally. Fry the egg.

Onion ring tower and steak sand­wich with fries.

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