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Rib-eye steak with bubble and squeak
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 1
Mark Sargeant serves up juicy steak with the classic British dish made from leftover vegetables.
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Ingredients
Method
1. Season the steak with paprika and salt.2. Heat a pan to medium-high and without adding any oil fry the steak to rare. Set aside to rest for a few minutes. Reserve the pan (do not wash it).
3. Chop the onion and mix with the cabbage, potato, sage, salt and pepper.
4. Fry the mixture in a non-stick pan, moving constantly so that you end up with crispy bits inside and out (it is not meant to be a neat, precise patty).
5. Add the olive oil and lemon juice to the steak pan and stir to create an instant dressing with the meat juices.
6. When ready to serve, place some of the bubble and squeak in the centre of a plate, slice the steak and fan over the top, spooning over some of the dressing.
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Latest Comment
View all comments (4)what a great combination, yummyyyyyy:)
It was sage leaves he used, I made this dish and it was fantastic
Yes there were, he also fryed the steak in oil and pan roasted it in the oven which doesnt seem to be mentioned either, unfortunately like other recipes im noticing........ Looks fantastic though thats for sure :)
Weren't there fresh bay leaves that were added to the oil/fat/lemon juice mixture as well?