Grilled Steak with O'Brien Potatoes and Eggs
As with most foodie people in this country, I have thoroughly enjoyed Rick Stein's latest adventures on the BBC, travelling from northern California to Mexico. So much so, in fact, that following his description of "O'Brien potatoes" I simply had to give them a go for myself...
Essentially, they're potatoes fried with green peppers until soft on the inside, crispy on the outside and deliciously caramelised. I've added an onion, some garlic powder and a pinch of chilli to jazz them up a bit and I've served them alongside another American classic combination - steak and eggs. This is an incredibly satisfying and tasty dinner but if you want to go the whole hog, serve it for breakfast like a king!
Grilled Steak with O'Brien Potatoes and Eggs
Serves 4
oil
4 sirloin steaks, at room temperature
4-8 eggs
For the O'Brien potatoes:
750g baby potatoes, quartered
1 tbsp oil
1 medium onion, chopped
1 green pepper, chopped
1 tsp garlic powder
pinch chili flakes
Cook the potatoes in salted boiling water until just tender and then drain.
Heat the tbsp of oil in a large frying pan (or wok) over a low heat and fry the onion and green pepper for 7-10 minutes until soft. Add the cooked potatoes, turn the heat up to medium and stir. Continue to cook until the potatoes taken on a crust and brown slightly, stirring occasionally.
In the meantime, heat a griddle pan over a high heat until very hot. Brush the steaks with oil and season well with salt and pepper. Cook them to your liking (1½ minutes each side for rare, 2 minutes each side for medium rare), then set aside to rest, covered with foil.
Season the potato mixture with the garlic powder, chilli flakes and a generous amount of salt and pepper before giving it all a final stir. Keep warm while you fry the eggs.
Heat some oil in a frying pan over a low to medium heat and fry the eggs, one or two per person. Season and then serve with the steaks and the O'Brien potatoes.
Essentially, they're potatoes fried with green peppers until soft on the inside, crispy on the outside and deliciously caramelised. I've added an onion, some garlic powder and a pinch of chilli to jazz them up a bit and I've served them alongside another American classic combination - steak and eggs. This is an incredibly satisfying and tasty dinner but if you want to go the whole hog, serve it for breakfast like a king!
Grilled Steak with O'Brien Potatoes and Eggs
Serves 4
oil
4 sirloin steaks, at room temperature
4-8 eggs
For the O'Brien potatoes:
750g baby potatoes, quartered
1 tbsp oil
1 medium onion, chopped
1 green pepper, chopped
1 tsp garlic powder
pinch chili flakes
Cook the potatoes in salted boiling water until just tender and then drain.
Heat the tbsp of oil in a large frying pan (or wok) over a low heat and fry the onion and green pepper for 7-10 minutes until soft. Add the cooked potatoes, turn the heat up to medium and stir. Continue to cook until the potatoes taken on a crust and brown slightly, stirring occasionally.
In the meantime, heat a griddle pan over a high heat until very hot. Brush the steaks with oil and season well with salt and pepper. Cook them to your liking (1½ minutes each side for rare, 2 minutes each side for medium rare), then set aside to rest, covered with foil.
Season the potato mixture with the garlic powder, chilli flakes and a generous amount of salt and pepper before giving it all a final stir. Keep warm while you fry the eggs.
Heat some oil in a frying pan over a low to medium heat and fry the eggs, one or two per person. Season and then serve with the steaks and the O'Brien potatoes.
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