  Marinated piquant sirloin
Ingredienti:Patate Fritte 7 mm (surgelati freschi) o Patate Fritte 10 mm (surgelati freschi) o Patate Fritte 12 mm (surgelati freschi) o Patate Fritte 15 mm (surgelati freschi) o Patate Fritte da Forno 10 mm (surgelati freschi) o Patate Fritte 8 mm (freddi) o Patate Fritte Tradition (freddi) o Patate Fritte 12 mm (freddi) o Patate Fritte 14 mm (freddi) o Crinkle Frites (freddi) o Patate Fritte Fast Fry 9 mm (freddi) o Patate Fritte Fast Fry 9 mm (surgelati freschi) o Patate Fritte Fast Fry 12 mm (surgelati)
200 g sirloin (beef steaks)
salt, pepper
30 g cooking oil
30 g baby carrots, champignon
30 g baby zucchini, pattypan squash
1 quail egg
Mixture for marinade:20 g oil
10 g cooking starch
1 raw egg
5 g salt
7 g sweet paprika, pepper
3 g curry
Descrizione della ricetta:N. di persone: 1   
Tenderize the meat, salting it slightly on both sides. Stir all ingredients contained in the marinade. Soak the sirloin steaks in the mixture and leave them in the mixture laid on each other (using a narrower bowl so that they would be dipped from each side). Cover them with a kitchen foil and let mature at the bottom part of the fridge for 1-2 days.
Put the sirloin steaks in the hot oil, frying them about 5-6 min on each side, and turn them, adding the rest of marinade left at the bowl. Arrange the steaks in the plates on fried vegetable mixture, over which scraps can be poured. Decorate the dish with the fried quail egg. Serve with Farm Frites fries, prepared according to the instructions on the package (in deep fryer at 175 °C for 1.5 min). Vedi anche
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