BlixSam Steak, Egg & Chips

🥩 Ingredients

• 2 × 250–300 g rump or sirloin steaks
• 1 tbsp oil
• 2 tbsp BlixSam Fire Craft Sauce
• 1 tbsp butter
• Black pepper to taste

• 600–700 g potatoes
• Oil for frying, or a little oil if using an air fryer
• BlixSam Slap Tjips, generously to taste

• 2 large eggs
• Butter or oil
• BlixSam Brêckie Spice, to taste

🔥 Method

1. Prepare the chips: Cut the potatoes into chunky chips and rinse them in cold water. Dry very well.
2. Deep-fry until crisp and golden, or air-fry at 200°C for approximately 20–25 minutes, tossing halfway through.
3. As soon as the chips come out hot, season generously with Slap Tjips and toss well. 🍟
4. Cook the steak: Remove the steaks from the fridge about 20–30 minutes before cooking and pat dry.
5. Heat a heavy frying pan or braai grid until properly hot. Rub the steaks lightly with oil.
6. Sear the steaks over high heat until beautifully browned. For medium-rare, cook to an internal temperature of roughly 54–57°C after resting, adjusting cooking time for thickness.
7. During the final minute, add the butter and brush or spoon over the Fire Craft Sauce, allowing it to become sticky and glossy without burning.
8. Remove the steaks and rest for 5–8 minutes before serving.
9. Cook the eggs: Fry the eggs in a little butter or oil until the whites are set but the yolks remain beautifully runny. Sprinkle with Brêckie Spice while hot. 🍳
10. Plate the rested steak with a generous pile of Slap Tjips chips and the Brêckie egg. Add a little extra Fire Craft Sauce alongside the steak if desired.

🔥 BlixSam Tip