Give steak and chips a tasty makeover with this spiced up recipe.
- 2 tablespoons gluten-free tamari
- 2 tablespoons Chinese rice wine
- 4 (about 200g each) beef porterhouse steaks
- 1 teaspoon cumin seeds
- 1/2 teaspoon chilli flakes
- 250g sweet potato, scrubbed
- Peanut oil, to deep-fry
- 1 teaspoon sesame oil, to drizzle
- Watercress sprigs, to serve
- Combine tamari and rice wine in a large dish. Add beef and turn to coat. Cover. Place in the fridge, turning occasionally, for 4 hours or overnight to marinate.
- Heat a small non-stick frying pan over high heat. Toast the cumin, shaking the pan, for 1-2 minutes or until aromatic. Transfer to a bowl. Add chilli flakes and set aside.
- Heat a chargrill or barbecue over medium- high heat. Cook steaks for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes, to rest.
- Meanwhile, use a mandolin to slice potato into rounds. Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat to 170°C on a cook€™s thermometer. Cook potato, in batches, for 2 minutes or until starting to brown. Transfer to a plate lined with paper towel. Season.
- Thickly slice beef. Divide among serving plates and sprinkle with the cumin mixture. Drizzle with sesame oil and any resting juices. Serve with chips and watercress.