In anticipation of the oh-so-close world cup, Food Busker teaches you how to make the most banging, boomting steak baguette - Brasileiro stylee.
Flank steak, chimichurri sauce and caramelised red onions served on a toasted baguette - BOOM!
Subscribe, like and share people... IT'S FOOD BUSKING BABY!
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
Ingredients
2 flank steaks
3 garlic cloves, peeled and roughly chopped
3 shallots, peeled and diced
Juice a lemon
1 tbsp. sherry vinegar
Virgin olive oil (lemon infused if available)
Small handful of sage
Handful of flat leaf parsley
2 dried habanero chillies
1 red onion
1 large baguette, cut into 6-inch subs
Chimichurri sauce to serve (easily made by blitzing together garlic cloves, diced shallots, lemon juice, sherry vinegar, olive oil and chilli flakes in a mini food processor)
Method
Lay out the steaks in a shallow roasting tin. In a pestle and mortar, grind the garlic and shallots together to form a rough paste, then evenly spoon over the steaks. Squeeze over the juice of half a lemon, and pour over the sherry vinegar and a drizzle of olive oil.
Remove the stalks from the sage and finely chop the leaves with the parsley. Sprinkle over the steaks. Finely dice the dried chillies and add to the mix too.
With the back of a spoon, mix the steaks with the marinade ingredients, pushing them into the flesh and coating the steaks. If you have time, cover and leave to marinade in the fridge for 2-3 hours.
Halve and finely slice the red onion into disks and set aside. Heat a griddle pan over a very high heat.
Place the steaks on the hot griddle there should be an audible sizzle with the red onion slices around them. After 45 seconds, flip the steaks, and cook on the other side for 1 minutes. Remove the meat and onions from the pan and onto a wooden chopping board. Cover with tin foil and rest.
Meanwhile, slice the baguettes open horizontally, drizzle with olive oil, and place face down on the griddle pan until golden.
Firmly slice the steak into strips with a sharp knife, and season with sea salt and freshly ground black pepper. Load into the baguettes, topping with the red onions and chimichurri sauce.
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#BestRecipes #JohnQuilter
I'm a British chef, entrepreneurand make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learnrestaurant food from thebest chefs from aroundthe world. And Ill show you how to recreate it for yourselfat home
