Prep 15 min
Cook 35 min
Serves 2
400g white floury potatoes, chopped into thin chips
2 brown onions, peeled and sliced
1 large ripe (yellow) plantain, peeled and sliced into thick chunks
2 sirloin steaks
3 cloves of garlic, peeled and finely chopped
25g coriander
Juice of 1 lime
1 jalapeno
5 tbsp mayonnaise, grated
2 Freshlay Farms Golden Yolker eggs
Heat your oven to 220C (200 fan)/425F/gas 7 and add two tablespoons of vegetable oil to a large, flat baking tray. Using a clean tea towel, dry your potato chips really well then add to the baking tray in one layer, season with salt and put in the oven for 15 minutes. Now add the sliced onions to the tray and continue to cook for another 12-15 minutes or until the potatoes are crispy and the onions have softened.
On a plate, mix two of the chopped garlic cloves with one tablespoon of vegetable oil, a generous pinch of salt and one teaspoon of cracked black pepper. Add the steaks to the marinade, coating both sides. Leave to marinate.
Meanwhile, heat a wide-based frying pan over a medium-high heat and add a drizzle of vegetable oil. Once hot, add the sliced plantain and cook for 6-8 minutes, turning halfway, or until caramelised and soft. Remove from the pan but keep warm.
To make your quick green sauce, add the coriander, remaining garlic, lime juice, jalapeno and mayonnaise to a small food processor and blend until smooth.
Return your frying pan to a high heat and when almost smoking, add in the marinated steaks and cook to your desired done-ness. While the steaks rest on the side, return the pan to a low heat and fry your eggs.
Serve up the potatoes and onions alongside the caramelised plantain and green sauce. Add the steaks topped with crispy fried Freshlay Farms Golden Yolkers eggs, and tuck in – the molten yolk will run all over the meat.
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