Double striploin steak with cracklings
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
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Ingredients
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As needed: |
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striploin |
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salt |
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confitted garlic purée |
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butter, cold |
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thyme |
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garlic |
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flour |
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(beef) fat for deep frying |
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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.