Sizzling Striploin Steak
We love the sizzling sound of a striploin steak in the frying pan. It’s the sound of a gratifying meal coming up. And although the meat is already great on its own, with our recipe it really transforms into a sizzling meal.
A grand tour of California’s vineyards will teach you that a good meal needs to be complemented by an even better wine. So be sure to get some advice from your local wine specialist!
Chop and boil the potatoes, drain and add half of the butter, 50 ml milk and a splash of olive oil. Mash thoroughly and stir with a whisk until smooth. Add salt to taste. (It’s okay for the mash to be slightly runny, like a thick sauce.) Mix the tempura flour into a paste with some water. Slice the onion into ½ cm rings and dip in the batter, then deep-fry at 180˚until golden.
Briefly fry the sliced shiitake mushrooms, add the spinach and some salt, and fry for another few minutes. Pan-fry the entrecote on both sides to taste. Spread a spoonful of the puree on the plate and arrange the spinach over it. Put the entrecote on top of the vegetables. Add garlic and a small amount of water to the gravy, allow to simmer for a moment and then pour over the meat. Finally garnish with the onion rings and lightly sprinkle with some salt.
After frying the meat, remove the fat and chop it into 0.5 cm cubes. Fry these until crunchy and arrange over the meat. This way, the fat is very tasty and easy for everyone to eat!
Burgers (and more) from The Frozen Butcher
- 2 The Frozen Butcher Entrecote steaks
- 300 g peeled, floury potatoes
- 300 g spinach
- 150 g shiitake mushrooms
- 1 peeled onion
- 6 cloves of fermented black garlic, diced
- 100 g butter
- 50 ml milk
- 100 g tempura flour (or ½ flour, ½ potato starch)
- olive oil
- salt and pepper