Gastronomixs

Double striploin steak with cracklings

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Double striploin steak with cracklings

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Ingredients

As needed:

 

striploin

As needed:

 

salt

As needed:

 

confitted garlic purée

As needed:

 

butter, cold

As needed:

 

thyme

As needed:

 

garlic

As needed:

 

flour

As needed:

 

(beef) fat for deep frying

As needed:

 

pepper

Preparation method

  • Cut a slice from the striploin (three fingers thick) and salt it on both sides. Fry on both sides in a pan until golden brown.
  • Then rub both sides of the meat with confitted garlic purée and add a knob of cold butter.
  • Fry together with a sprig of thyme.
  • Caramelise the garlic on both sides and cook the meat until done to satisfaction.
  • Leave the meat to rest for at least 6 minutes.
  • Cut away everything around the 'apple' of the meat in neat squares and then cut them into 1cm by 1cm cubes.
  • Dip the cubes in flour and then deep fry them in a frying pan using beef fat or other fat. When they are golden brown, add a knob of butter, wait until it stops bubbling, add thyme, garlic, and pepper and pour over a sieve.
  • Cut the 'heart' of the steak into tranches and dress with the crackling.

Serving suggestions

  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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