- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 15 minutes plus 30 minutes salting
- Effort: medium
For the onion crisps
- 2 onions, peeled
- plain flour, for dusting
- vegetable oil, for deep frying
For the onion purée
- 50 g butter
- 4 onions, finely diced
- 1 clove garlic, finely chopped
For the steak
- 1 x 700 g bone-in sirloin steaks
- 4 cloves garlic, crushed
- 3 sprigs thyme, leaves picked
- olive oil, for rubbing
1. For the onion crisps: finely slice the onion either with a very sharp knife or on a mandoline. Place the slices into a sieve and sprinkle with 1-2 tsp sea salt. Place over a bowl and set aside for about 30 minutes.
2. Place the salted onions into a clean tea towel and squeeze out any excess liquid. Place the dried onions onto a plate and dust with the flour. so that all the excess liquid is removed. Place into a clean tea towel or j-cloth and squeeze out any further excess moisture. Set aside until nearly ready to serve.
3. For the onion purée: melt half the butter in a heavy-based frying pan over a medium-low heat and add the onions and garlic. Cover the pan with a lid and sweat the onions over a low heat for about 30 minutes, or until the onions are meltingly soft but not coloured.
4. Remove from the heat, drain off any excess liquid and place the onions into a food processor. Add the remaining butter and blend to a smooth purée. Season to taste with salt and freshly ground black pepper.
5. Preheat the oven to 200C/180C fan/gas 6.
6. For the steak: season the beef on all sides with salt and freshly ground black pepper and rub with the crushed garlic, thyme leaves and olive oil.
7. Heat a large ovenproof frying pan over a high heat and sear the beef on all sides for 3-4 minutes, or until browned all over. Transfer the pan to the oven and roast the steak for 15-20 minutes (for medium-rare), or until the beef is cooked to your liking.
8. To cook the onion crisps, place the dried onions onto a plate and dust with flour, shaking off any excess.
9. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully drop the floured onion slices into the oil and fry for 2-3 minutes, or until crisp and golden-brown. Remove and drain on kitchen paper.
10. Once the meat is ready and rested remove from the roasting pan and thickly slice. Serve with the onion purée and crisp onions with any roasting juices from the pan drizzled over the top.
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