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Dark bread, slightly grilled 2 slices
Organic onions 50gm
Balsamic vinegar 20mL
English mustard 1tsp
Organic egg, fried sunny side up 1 pc
Sirloin steak (grass-fed) 180gm
Skin-on French fries 80gm
Mixed organic garden greens and herbs
Fresh lemon 1 pc
Fresh thyme, chopped a sprig
Olive oil as desired
Vegetable oil for frying
Salt and pepper from the mill
Method of Preparation:
Slice the onions finely and cook in a bit of vegetable oil to caramelize. Add freshly-picked thyme and some balsamic, and cook to a thick consistency.
Spread English mustard on two slices of toasted bread, and spread the onion jam equally as well as on top.
In a deep pan/fryer, cook the French fries in 180˚C of hot oil. Remove the fries when crispy and toss in a bowl with a bit of salt.
Grill the sirloin steak for approximately 8 minutes on each side and place it on one of the bread slices. Season with salt and pepper. Place the egg on top of the steak and cover with the other slice.
Wash your garden greens thoroughly. Finely chop fresh herbs and add to the salad. Toss the salad in olive oil and add some freshly-squeezed lemon juice.
Serve the sandwich with salad and fries on the side.
Did you know...
Balsamic vinegar originated in Italy and had long been used as medicine. Stored properly (away from sunlight), it can be kept for 30 years or more.
Source: West Beach Bistro, MÖvenpick Hotel Jumeirah Beach, Special to Classifieds