Chef Eric Low shares with us a Hainanese version of a classic beef steak! Try this at home today for a twist to your regular steak.
Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 4
INGREDIENTS:
- 4 large Idaho Potatoes
- 4 stalks Spring Onions, finely diced
- 8 slices Streaky Bacon
- 4 tbsp Sour Cream
Sauce
- 3 tbsp Ketchup
- 3 tbsp HP Sauce
- 2 tbsp Worcestershire Sauce
- 1 tbsp Sugar
- 1 tsp Sesame Oil
- 100ml Water
Steak
- 4 pcs Sirloin Steaks, about 180g – 200g each
- Salt
- Coarse Ground Black Pepper
- Garnish
- 1 tbsp Butter
- 20g Chopped Onions
- 10g Chopped Garlic
- 250g Fresh Button Mushrooms, sliced
- 50ml Whipping Cream
- Salt and Pepper to taste
DIRECTIONS:
- Preheat oven to 180°C. Wrap the washed potatoes in foil and set them onto the Nordic Ware Potato Baker. Place the potatoes into the oven for 45 mins. Insert a toothpick and if it goes through, the potatoes are cooked.
- Arrange bacon on baking tray and bake alongside with the potatoes for 20 mins till crispy. Cool, chop up the bacon and set aside.
- Season steaks with salt and a generous amount of black pepper. Set aside.
- In a pan, melt butter and cook the onions till fragrant. Add mushrooms and pour in whipping cream. Season with salt and pepper and cook briefly for a minute. Set aside.
- On a heated frying pan, grill the steaks on both sides till medium. About 2-3 mins for each side.
- Combine ingredients for sauce in a mixing bowl, pour it into the frying pan used to cook the steak to deglaze the pan. Bring sauce to boil, set aside. Make a cross over each potato and push up from the bottom with fingers to create a bloom.
- To serve, divide the mushrooms among four plates, place a piece of steak on each plate. Serve the potatoes on the side with the condiments and spoon the sauce over the steaks before serve.