Method

*If you are planning on cooking the steaks over a braai, ensure that you make the fire at the right time to allow the wood/charcoal time to burn down to medium heat. 

Hand-cut Fries with Miso-Mayo 

Peel the potatoes and cut into roughly 6mm French fries using a sharp knife. Keep the cut fries submerged in a bowl of water to prevent browning while you cut the rest. Transfer the fries to a colander and rinse under cold tap water.

Place the fries into a large pot of cold water, adding the vinegar and salt. Bring to a boil over high heat, then reduce to a low boil and cook for 10 minutes.

While the fries are parboiling, prepare the dipping sauce. Blend the mayonnaise with half a tablespoon of miso. Add the lime zest and juice, then taste. Adjust seasoning and, if needed, add another half tablespoon of miso, adding in stages as miso can be overpowering.

After 10 minutes, carefully remove the fries using a slotted spoon and place them in a colander. Avoid tipping them in directly to prevent breakage. Spread the fries over two paper towel-lined trays and leave to dry for 5 minutes.

Heat B-well™ Canola Oil in a deep pan to 205ºC (use a thermometer to check the temperature). Lower a third of the fries into the oil using a slotted spoon. Wait 10 seconds, then add another third, wait another 10 seconds, then add the remaining fries – this prevents oil splashing and overflow. Fry for 50 seconds, moving them around once or twice without breaking them. Remove with a slotted spoon and place on paper towel-lined trays in a single layer. They will be pale and soft. Set aside and allow to cool; the final fry will happen when the steaks are cooking on the fire.

Finishing the Fries

Reheat the oil to 205ºC. Line a large bowl with paper towel. Fry the cooled fries for 4 minutes, moving them around occasionally until golden brown and crispy.

Drain in the lined bowl and season immediately with salt.

Mushrooms, Onions & Steak

Heat a generous splash of B-well™ Canola & Olive Oil Blend in a large, deep-sided frying pan over low heat. Add the sliced onions and a generous pinch of salt. Cook slowly for 20 minutes, stirring occasionally, until they are soft and golden. If the onions start to stick or brown too quickly, add a splash of water and stir with a wooden spoon to deglaze the pan.

While the onions are cooking, clean the mushrooms by gently wiping them with paper towel. Cut into quarters or slices, according to your preference.

In a separate shallow frying pan, heat another generous splash of B-well™ Canola & Olive Oil Blend over medium heat. Add the mushrooms and let them cook for 4-5 minutes without stirring to allow caramelisation on one side. After this, add the picked thyme leaves, season with salt and pepper, and stir occasionally to prevent sticking.

Pat the steaks dry with paper towel. Rub generously with B-well™ Canola & Olive Oil Blend and season with salt and pepper.

Ensure the braai is at medium heat (about 180ºC to 200ºC). Grill the steaks for 5 to 7 minutes on each side, adjusting the time based on your desired level of doneness. Once cooked, remove the steaks from the heat and let them rest for 5 to 10 minutes

Slice the steaks and top with a generous spoonful of the caramelised onions and mushrooms. Season lightly if needed. Serve immediately with fries and the miso-mayo.