Sirloin of beef with a chive and pickled onion monster munch crust

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Yes, this is one of the more ridiculous things I’ve tried. But honestly one of the tastiest.

Sometimes you need a steak – a big salty peppery nicely seared whack of beef. I was going to make pickled onion rings to go with it, but then pickled onion monster munch is pretty much the same thing, no?

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Recipes that give precise timings for cooking steak presume that every piece of meat is exactly the same thickness, weight and initial temperature.

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Much more helpful to suggest a few key steps:

1. Defridge well in advance. If your meat is cold when it hits the pan, every extra second it sizzles equates to moisture loss due to evaporation.

2. Scorchio! Decent caramelisation requires high heat.

3. Rest. Meat needs a period of calm relaxation before being devoured. Deprive it of this and it will spite you by spilling its juices everywhere except in your gob.

4. Deglaze the pan. Use water, wine, um bongo, anything. Leave no flavour behind. Stir in a little butter to make the world’s simplest greatest sauce, known as pan juices.

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The other things I did were: Brush the rested beef with dijon mustard before packing on the chive and crushed up monster munch crust. Open a jar of bearnaise. Eat. Feel pleased about my retro corn snack turned easy, crunchy, savoury, sharp garnish.

Ingredients: steak, pickled onion monster munch, mustard, chives, salt, pepper, butter, water, bearnaise sauce.

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