Ingredients
- 2 garlic cloves, thinly sliced
- 6 basil leaves, thinly sliced, plus 12 small whole leaves
- 2 tablespoons olive oil
- 4 x 300g beef rib-eye steaks, on the bone
- 2 onions, thinly sliced into rings
- 200ml milk
- 1 egg yolk, lightly beaten
- 3/4 cup (110g) plain flour, (seasoned with salt and pepper)
- Sunflower oil, to deep-fry
- Steamed green beans, to serve
Provencale butter
- 200g unsalted butter, softened
- 1/3 cup (50g) kalamata olives, pitted
- 1/3 cup (50g) sun-dried tomatoes, chopped
- 1 garlic clove, roughly chopped
- 6 basil leaves
Method
- Step 1For Provencale butter, process butter, olives, sundried tomato, garlic and basil in a food processor until combined. Lay a 30cm square piece of plastic wrap on a bench. Spoon butter along 1 side, leaving a 2cm border. Roll into a log, twist ends to seal, then chill for 1-2 hours until firm.
- Step 2Meanwhile, combine garlic, basil, olive oil, steak, salt and pepper in a bowl and turn to coat well. Marinate for 30 minutes at room temperature. In a separate bowl, leave onion to soak in milk for 20 minutes.
- Step 3Heat an oiled chargrill pan on medium-high heat. When hot, cook steaks for 4-5 minutes each side for medium-rare, or until done to your liking. Place on a plate, loosely cover with foil and leave aside to rest in a warm place while you cook onion.
- Step 4Add yolk to onion bowl, stir to combine, then drain, discarding liquid. Toss onion in flour to coat, shaking off excess. Half-fill a deep-fryer or large heavy-based saucepan with oil. Heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry basil leaves for a few seconds to crisp. Drain on paper towel. In batches, fry onion rings for 3-4 minutes, turning until golden. Top steaks with a slice of butter and some onion rings, garnish with fried basil and serve with green beans.
- Low carb
- Low sugar
- Lower gi
Nutrition
5433 kj
Energy
100g
Fat Total
45g
Saturated Fat
72g
Protein
359.81mg
Sodium
7g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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