Steak in the fryer with potatoes and garlic butter

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13 ingr.

30 min.


Steak in the fryer with potatoes and garlic butter

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner and place on the stainless steel grill, wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
1. Cut the beef steak into strips across the meat fibers. We peel the potatoes and cut them into quarters. Squeeze or finely grate the garlic cloves.
Finely chop thyme, rosemary, oregano.
2. In a large bowl, mix the beef strips with the marinade ingredients. Set aside to marinate until we fry the potatoes.
3. In a pan and mix 2 tbsp. olive oil and 2 tbsp. butter. We place the pan on the grill. When the butter melts over the mashed potatoes and turn over and fry until the potatoes are browned, they will become soft and the fork will sink lightly. We remove the potatoes and set them aside.
4. Put the remaining 2 tablespoons of butter in the pan. We add garlic, chili flakes, thyme, rosemary and oregano to taste. Stir. When the butter has melted, lay the beef strips in one layer. We leave the remaining marinade in the container for later.
5. Bake each side of the strips for 1 min. A total of about 4 minutes. Just before the end of cooking we pour the marinade and another 1-2 minutes. we pack. Return the potato halves to the pan. We salt everything and fry it.
6. Remove the pan and serve with chili flakes and finely chopped fresh thyme, rosemary and oregano herbs.


700g matured beef steak
700g small fries
2 tbsp olive oil
4 tbsp butter (2 tbsp potatoes + 2 tbsp meat)
5 cloves garlic
1 teaspoon of fresh thyme
1 teaspoon of fresh rosemary
1 teaspoon of fresh oregano
Freshly ground black pepper
Chili flakes

1/3 glass soy sauce
1 tbsp olive oil
1 tbsp spicy Scorpion sauce
St. ground pepper