Prosciutto & sage minute steak
Prosciutto & sage minute steak
Potato & carrot rösti, fried egg & french-dressed spinach salad
Ingrediënten
Serves 1 | total 20 minutes
- 1 small potato 150g
- 1 small carrot 100g
- 1 x 130g minute steak
- 1 slice of prosciutto
- 1 sprig of sage
- 1 large egg
- ¼ teaspoon Dijon mustard
- 30 g baby spinach
Instructies
- Wash the potato and carrot, then coarsely grate in long strokes.
- Toss with a pinch of sea salt, then place on a clean tea towel.
- Cut off and discard any fat and sinew from the steak, lay the prosciutto on top, press on the sage leaves, then pound with your fist to flatten and help them stick.
- Put 1 tablespoon of olive oil in a cold 30cm non-stick frying pan.
- Squeeze the tea towel well to remove any excess liquid from the grated veg, then sprinkle evenly into the pan.
- Pat flat, place on a medium-high heat and cook for 5 minutes, or until crispy and golden.
- Carefully flip on to your plate and slide back into the pan to cook for another 3 minutes.
- Meanwhile, place a medium non-stick frying pan on a high heat.
- Rub the steak with 1 teaspoon of oil, fry for 2 minutes, prosciutto side down, then flip for another minute, frying the egg to your liking alongside with a drizzle of oil.
- Mix the mustard, a splash each of red wine vinegar and extra virgin olive oil and a little seasoning, then dress the spinach.
- Slide your edible rösti on to your plate, put the steak, fried egg and dressed spinach on top, and tuck in.
