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Steak and Eggs with Potato Rosti and Asian Steak Sauce

The classic combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.

Ingredients
Preparation
  • Heat 1 tbs of oil in a large non-stick frying pan over a medium heat. Add potato patties and cook for 7 - 8 minutes per side or until crisp and golden brown. Transfer to a plate to keep warm.

  • Mix soy sauce and tamarind concentrate in a small bowl and set aside. Season the steaks with pepper and grill over a medium-high heat for 3 - 4 minutes per side or until cooked to requirement. Leave to stand for 5 minutes before slicing.

  • Mix rocket, cheese, remaining olive oil and lemon juice in a large bowl and toss to coat well, set aside.

  • Melt the butter in large non-stick frying pan on a medium heat. Cook eggs, sunny-side up, until cooked through. To serve, place a potato rosti, a handful of salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture and serve immediately.

  • Cook’s Notes: Sweet soy sauce is a thick dark sauce typically used in Indonesian and Chinese cooking. To make your own, simmer equal parts soy sauce and brown sugar until thickened.

  • Peel the potatoes and place in a large saucepan with cold water and bring to the boil. Reduce heat to low and simmer for 15 minutes or until tender. Drain potatoes, cool slightly and shred with grater. Mix shredded potatoes, bacon and Salt until well blended. Form into 6 patties.

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