- 4 x 150g Beef skirt steaks (Bavettes)
- To taste Salt & milled black pepper
- 100g Hampstead butchers herb butter (cut into 4 rounds), room temperature
- 100ml Vegetable oil
- 100g unsalted butter
- 4 each Free range eggs
- 3 each Large potatoes
- 5 each shallots - finely sliced
- 1 each clove garlic
- 1 sprig Thyme & rosemary
Peel and grate the potatoes, place in a colander and squeeze any excess water out of them. Sprinkle with salt & milled black pepper, mix the sliced shallots into the potato.
Place a 10 inch non-stick frying pan on the stove to heat up. Add 1 tablespoon of vegetable oil.
Squeeze any excess water from the potato mixture again, then place into the frying pan, using a spatula.
Press the potato around the pan until it evenly covers the bottom of the pan, tidy the edges to form a nice round shape, run 1 teaspoon of butter around the lip of the pan so the butter melts and runs down and under the potato cake.
Cook on a medium flame for 3-4 minutes until it begins to golden in colour, then turn over, repeating the butter around the pan, cook for 3-4 minutes again until golden brown. Remove from the pan and cook in the oven (160oC) for a further 8-10minutes. Keep warm until required.
To Cook the Steak
Heat vegetable oil until very hot in a fry pan, add the skirt steak and cook the skirt for 3-4 minutes on one side, add unsalted butter, clove of garlic, sprigs of thyme and rosemary.
Turn the steak over and cook for a further 3 minutes making sure the meat gets a nice even colour. Remove the steaks and rest in a warm place. Season just before serving.
To Assemble the Dish
Gently cook the eggs in the remaining oil and unsalted butter, season when the egg has set.
Cut the Roesti potato into 4, place one piece of potato in the middle of each plate, place a steak on top of each potato, (so the juices from the meat are soaked up by the potato), smear the Hampstead butchers herb butter over each steak to start the butter melting.
Place a fried egg on top of the steak and serve. Spoon any remaining pan juices over each egg.
Nice served with watercress or simple green salad.