“STEAK” WITH MUSHROOM SAUCE, GREENS & QUICK ROOT CRISPS

INGREDIENTS

• 500ml oil (for frying)
• 1 sweet potato, thinly sliced
• 1 potato, thinly sliced
• 1 butternut, peeled & thinly sliced
• 60ml oil
• 300g mushrooms, sliced
• 1 shallot, diced
• 2 thyme sprigs
• 1 garlic clove, minced
• 30ml margarine
• 30ml lemon juice
• 60ml cream (optional)
• 4 Fry’s Smashed Burgers, defrosted
• 80g rocket & watercress mix
• 1 carrot, julienned
• ½ cucumber, sliced
• 30ml olive oil
• 20ml lemon juice

METHOD

1. Heat oil for deep frying in a heavy based pot. Thinly slice potatoes & butternut. Once the oil is hot, deep fry veggies in batches. Remove with slotted spoon, season, and transfer to a kitchen paper-lined tray.
2. Heat the oil, add mushrooms, and sauté for 4 minutes, undisturbed. Season with salt and pepper and sauté for a further 4 minutes. Reduce heat to medium-low, add an additional splash of oil if the pan is dry, add shallots, and sauté for a further 3-4 minutes. Add thyme and garlic and sauté for a further 2 minutes. Deglaze pan with lemon juice, season, add margarine and cream if using. Cover and remove from heat while you prep the steaks.
3. Fry the Smash patties for 8-10 minutes, turning every 2 minutes.
4. Add rocket, watercress, carrot, and cucumber to a bowl. Mix olive oil, lemon juice, and salt until salt is dissolved; dress the salad.
5. Serve the steak with mushroom sauce, side salad, and root crisps.