INGREDIENTS

Flank Steak (6-8oz)
Eggs (2)
Yellow Onion (1)
Pate
Garlic (3-4 cloves)
Shallot (1 medium sized)
Bird’s eye chillies (2-3 optional)
Butter
Black Pepper
Cooking Oil (I’m using avocado)
Soy Sauce (2 tablespoons)
Oyster Sauce (2 tablespoons)
Sesame Oil (1/2 teaspoon)
Mirin (1 tablespoon)
Granulated sugar (1 teaspoon)

DIRECTIONS

1. Rough chop 3-4 cloves of garlic and a medium sized shallot. Toss it into a mortar and sprinkle a pinch of salt (the salt will help with grinding down the ingredients to a paste).
2. Add the bird’s eye chillies int the mortar and ground the garlic, shallot and chillies into a paste like consistency.
3. Place the paste in a bowl with the flank steak. Then add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 a teaspoon of sesame oil, 1 tablespoon of Mirin and a teaspoon of granulated sugar into the bowl and give the flank steak a good rub down.
4. Cover and place it in the fridge for 30 minutes - 1 hour.
While waiting for the meat to marinate, prep the onions by cutting it into thin slices.
5. After 1 hour, heat up a cast iron pan on high heat and add enough oil to cover the pan. Wait until the pan gets smokey then place the meat on top ( drop it away from you so the oil doesn’t splatter on to you).
6. Cook it for about 3-4 minutes then flip it over. Now add a handful of the onion slices, a generous scoop of butter and crack 2 eggs.
7. Let this cook for about 2 minutes (the heat is still on high by the way). Once it’s done scoop a hefty amount of pate in the dish and the final step is to drown it with freshly cracked black pepper.
8. Enjoy this with either fries or bread. (:
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