Peppercorn Steak & Chips Flatbread by @veryhungrygreek
2 servings
๐ฅฉ
300 g
Lean Rump Steaks
๐ซ
5 ml
Olive Oil
๐ง
1 g
Salt
๐ถ๏ธ
1 g
Pepper
๐ฅ
150 g
Potato
๐ง
25 g
Onion
๐ฒ
100 ml
Beef Stock
๐ฅ
50 g
Creme Fraiche
๐ฅ
2
Flatbreads
๐ฅฌ
2 handfuls
Iceberg Lettuce
๐ฟ
1 g
Fresh Parsley
Preparation Steps
Step 1/4
Season the steak with olive oil, salt & pepper then fry in a pan on high heat for 2 minutes on each side for medium rare. Remove and let it rest.
Step 2/4
For the sauce, fry the onions in the pan with oil spray for a few minutes to soften along with 1-2 tsp ground black pepper. Add 100ml beef stock and creme fraiche, mix well until thickened. Add the remaining 50ml if needed.
Step 3/4
Season the chips with salt and pepper and air fry at 190C for 15 minutes, shaking every 5 minutes. Slice the steak.
Step 4/4
Add the iceberg lettuce onto the flatbreads, then the steak and chips. Drizzle over the peppercorn sauce and finish with an optional drizzle of fresh parsley.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
Nutritional Information
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Preparation
Time Information
Preparation
10 minutes
Cooking
20 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
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Type
Type
Type Of Dish
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Origin
Source
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Original Creator
@veryhungrygreek
Origin
Cuisine
Fusion
Geographic
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Various
Aspect
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Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos