BBQ Steak, Egg & Chips

🥩 Ingredients

• 2 × 250–300 g rump or sirloin steaks
• 1 tbsp oil
• 3 tbsp BlixSam Yanky BBQ Sauce
• 1 tsp BlixSam Steakhouse
• 1 tbsp butter
• Black pepper

• 600–700 g potatoes, cut into chunky chips
• Oil for frying or air frying
• BlixSam Smoke Craft Spice, generously to taste

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

🔥 Method

1. Cut the potatoes into chunky chips, rinse in cold water and dry thoroughly.
2. Deep-fry until golden and crispy, or air-fry at 200°C for 20–25 minutes, tossing halfway.
3. Season the hot chips generously with Smoke Craft Spice and toss well.
4. Pat the steaks dry, rub lightly with oil and season with Steakhouse.
5. Heat a heavy pan or braai grid until smoking hot. Sear the steaks until a deep brown crust develops.
6. During the final minute, add the butter and Yanky BBQ Sauce. Turn and baste until the steak has a dark, sticky BBQ glaze.
7. Rest for 5–8 minutes, then slice the steak into thick strips. For medium-rare, aim for approximately 54–57°C after resting.
8. Fry the eggs until the whites are set but the yolks remain beautifully runny. Season with Brêckie.
9. Plate the sliced BBQ steak with the crispy Smoke Craft chips and place the fried egg directly on top of the steak.
10. Drizzle a little extra Yanky BBQ Sauce over the sliced steak just before serving.

🔥 BlixSam Tip