The Yum Tum Special Steaks With Herb-Crusted Potatoes And Dip

Mum was out of town last week and I got really fed up of eating out every day.

It’s not that I hate it but it reaches a point when you can’ t take anymore of it and so this got me a good reason to get into the kitchen and start experimenting.

I opened my fridge and used all the possible sauces I could find. That’s how I ended up with this cracked up meal of mine.

I call it The Yum Tum Special Steaks With Herb-Crusted Potatoes And Dip

It’s a simple, quick recipe that serves as a great family meal!

Here’s the recipe for it 

Print Recipe

Yum Tum Special Steaks

Course

main course

Cuisine

english

Servings

Ingredients

To make the chicken steaks:

• 6 Chicken fillet
• 1 tbsp soy Dark
• 1 tbsp Worcestershire sauce
• 1 tbsp sauce Hot and Sweet
• 1 tbsp Tomato Ketchup
• 1 tbsp Black Pepper Sauce
• 2 tbsp Barbecue Texas Style
• 1 tbsp Honey
• Chilli flakes (as per taste)

For the Herb crusted Potatoes:

• 5 Potato medium sized
• 1 egg (beaten)
• 2 tbsp olive oil
• 4 tbsp Parmesan cheese grated
• 1 tbsp oregano flakes
• 1 tbsp thyme flakes
• 2 tsp rosemary flakes
• 1 tbsp chilli flakes
• 1/4 tsp pepper freshly ground

For the Dip:

• 2 tbsp Mayonnaise
• 2 tsp Honey Mustard Dressing
• 1 tsp Salt
• 1 tsp Bacon crumbs
• 1 tsp Chilli flakes
• 1 tsp Herbs

Course main course Cuisine english Servings Ingredients To make the chicken steaks: 6 Chicken fillet 1 tbsp soy Dark 1 tbsp Worcestershire sauce 1 tbsp sauce Hot and Sweet 1 tbsp Tomato Ketchup 1 tbsp Black Pepper Sauce 2 tbsp Barbecue Texas Style 1 tbsp Honey Chilli flakes (as per taste) For the Herb crusted Potatoes: 5 Potato medium sized 1 egg (beaten) 2 tbsp olive oil 4 tbsp Parmesan cheese grated 1 tbsp oregano flakes 1 tbsp thyme flakes 2 tsp rosemary flakes 1 tbsp chilli flakes 1/4 tsp pepper freshly ground For the Dip: 2 tbsp Mayonnaise 2 tsp Honey Mustard Dressing 1 tsp Salt 1 tsp Bacon crumbs 1 tsp Chilli flakes 1 tsp Herbs

Instructions

1. Wash and clean the chicken fillets and keep aside.

   
2. In a small bowl, add the dark soy sauce, black pepper sauce, Barbecue Texas Style sauce, hot and sweet sauce, tomato ketchup, Worcestershire sauce, honey and chilli flakes and mix well.

   
3. Add this to the chicken and make sure that the sauces have mixed well with the chicken.

   
4. Keep aside in the fridge for about 2 hours for marination time.
5. After 2 hours, take out the chicken and heat 2 tbsp of olive oil on a grill pan . Carefully put the chicken fillets on the pan on medium low flame and cook on each side for about 5 minutes. Make sure they are cooked inside and do not burn.
6. You want to get a good colour!

   
7. Once it has cooked, remove from heat and keep aside.
8. In the meanwhile, cut potatoes into wedges and toss them in olive oil. In a plate, add all the seasoning and mix them all well.

   
9. Take each wedge, dip it into the egg mixture and add it to the seasoning so that it sticks and are they are evenly coated.

   
10. 
11. Place the potato wedges on a baking tray covered with baking sheet and bake 415 degrees for about 40 minutes until crisp and brown. I prefer them on the crispy side so depends on your personal tastes.

For the dip:

1. In a bowl, add the mayo and mix well to get a good consistency.

   
2. Add the rest of the ingredients and taste to see if you get the flavour you want.

   
3. Depending on your taste buds, you can alter the recipe.
4. Now it’s time for the final plating, Take a look

   
5. Serve with olives and bon appetite!

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