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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.

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Ingredients

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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

  • Best Foods Real Mayonnaise 3L 150.0 g
  • Yellow mustard 150.0 g
  • Cumin 20.0 g

Lớp Vỏ Khoai Tây Giòn

  • Potatoes
  • Cooking Oil

NướcSốt Demi Glace Cà Chua Paprika

Sốt Mayo Sữa Chua Chanh

  • Best Foods Real Mayonnaise 3L 100.0 g
  • Yogurt 50.0 g
  • Zest of Lemon (whole fruit) 2.0 g
  • Lime juice 10.0 g

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.

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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. NướcSốt 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.