Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 15 mins Serves 4 4x200g pieces ten­derised steak 1 tbsp olive oil 4 eggs 4 large Por­tuguese rolls Car­rots, slices in rib­bons Co­rian­der Baby spinach 1 red or green pep­per, juli­enned Peri-peri (chilli) sauce Sea­son the steak with salt and pep­per and rub with 2 tsp olive oil. Heat a grid­dle pan and sear the meat on both sides, then set aside to rest. Fry the eggs ac­cord­ing to taste in the re­main­ing olive oil. Cut the rolls in half and place the car­rots, co­rian­der, spinach and pep­per strips on one half of each roll. Place the steak on top, sea­son with peri-peri sauce and top with an egg.

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