This hearty meat & potatoes dish is a bowl lot of fun!
Steak And Potatoes Bowl
This hearty meat & potatoes dish is a bowl lot of fun!
Equipment
- Large Pot
- Metal ladle
- Pringles can
- Skewer
- Culinary Torch
- Pan
Ingredients
- 4 eggs for the edible bowl batter
- 1 tsp salt for the edible bowl batter
- 0.5 cup flour for the edible bowl batter
- cooking oil for frying
- 1 lb potatoes boiled, for the riced potatoes
- 1-2 carrots cooked and sliced, for the caramelized carrots
- 3 tbsp sugar for the caramelized carrots
- 1 beef steak for the steak strips
- salt & pepper to taste, for the steak strips
- 2-4 rosemary springs for the steak strips
- 2 tbsp butter for the steak strips
- 8 oz butternut squash cut into strips, for the butternut squash fries
- 2-3 tbsp olive oil for the butternut squash fries
- 2 cups panko bread crumbs for the butternut squash fries
Instructions
- Heat some cooking oil in a large pot to 350°F and combine the eggs, salt, and flour until a smooth batter forms. Dip the back of a large metal ladle into the hot oil and then the batter, and then place it back in the hot oil and deep-fry until a dough bowl forms. Remove the dough bowl from the ladle, completely submerge it in the hot cooking oil, and deep-fry it once again until golden brown. Place the deep-fried dough bowl on a paper towel and let the excess oil drain.
- Poke several holes in the bottom of a Pringles can with a hammer and nail, place the boiled potatoes inside of the Pringles can, and push a bottle into the potatoes inside the can to push them out through the holes and into the edible bowl.
- Place the cooked carrot slices on a skewer, sprinkle sugar over the carrots, and caramelize them with a culinary torch. Place the caramelized carrot slices on top of the riced potatoes in the edible bowl.
- Season the beef steak with salt and pepper and sear it in a hot pan for about 4 minutes on each side. Add the butter and rosemary to the pan and continue to baste the meat with the melted butter. Turn off the stove and let the meat rest in the warm pan for about 10 minutes. Slice the cooled steak into strips and place them on top of the caramelized carrots in the edible bowl.
- Cut the butternut squash into strips, drizzle olive oil on top, and then coat them with panko bread crumbs. Place the breaded fries in the pot of hot cooking oil from earlier and deep-fry until golden brown. Place them butternut squash fries in the edible bowl.
- Garnish the steak & potatoes bowl with pesto and fresh basil before serving.
VIDEO
Yield: 1
Prep Time: 25 minutes
Cooking Time: 20 minutes
Difficulty Level: Moderate