Menu

Crispy Potato Layers Steak
Crispy Potato Layers Steak

Inspired by the traditional Turkish çökertme kebab, this dish reinterprets the classic combination of yogurt, tomato sauce and beef through a modern, global lens. By transforming local comfort flavors into refined textures — tender sous vide beef, smoky paprika demi glace, and crispy potato layers — it bridges tradition and innovation. The technique-driven approach replaces deep frying and sauteing with lighter, controlled cooking methods that enhance consistency and reduce waste.

...

Ingredients

−
+

Thịt Bò Thăn Lưng

  • Sirloin steak 2000.0 g
  • Ground pepper 5.0 g
  • Herb seasoning powder
  • Onion juice 200.0 g

Lớp Phủ Gia Vị

Lớp Vỏ Khoai Tây Giòn

  • Potatoes
  • Cooking Oil

Nước Sốt Demi Glace Cà Chua Paprika

Sốt Mayo Sữa Chua Chanh

Inspired by the traditional Turkish çökertme kebab, this dish reinterprets the classic combination of yogurt, tomato sauce and beef through a modern, global lens. By transforming local comfort flavors into refined textures — tender sous vide beef, smoky paprika demi glace, and crispy potato layers — it bridges tradition and innovation. The technique-driven approach replaces deep frying and sauteing with lighter, controlled cooking methods that enhance consistency and reduce waste.

...

Preparation

  1. Thịt Bò Thăn Lưng

    • Season the striploin evenly with Herb seasoning powder and black pepper. 
    • Place the steaks into a sous vide bag and add the onion juice directly into the bag before sealing. 
    • Vacuum-seal and cook at 54 °C for 1.5 hours (medium-rare). 
    • Remove, pat dry thoroughly, and proceed with the glue layer and crust steps.

  2. Lớp Phủ Gia Vị

    • Whisk all ingredients until smooth. 
    • Brush a thin layer over the surface of the cooked and dried steaks. 
    • Heat a cast-iron pan or grill until very hot. 
    • Sear the steaks on all sides for 1–2 minutes, until golden and caramelized. 
    • Rest for 5 minutes, then slice against the grain into portions.

  3. Lớp Vỏ Khoai Tây Giòn

    • Rinse shredded potatoes under cold water to remove excess starch and pat completely dry. 
    • Deep-fry at 170 °C until golden brown and crispy. 
    • Drain on paper towels and season lightly with salt. Set aside. 

  4. Nước Sốt Demi Glace Cà Chua Paprika


  5. Sốt Mayo Sữa Chua Chanh

    • Whisk all ingredients until smooth.

  6. Trang Trí

    • In a saucepan, whisk Knorr Demi Glace into water and bring to a gentle simmer.
    • Add tomato paste, smoked paprika, garlic, ketchup, and apple cider vinegar.
    • Simmer for 10–15 minutes until the sauce thickens slightly and develops a glossy finish.
    • Strain if desired and keep warm for plating. - Whisk all ingredients until smooth.