Ingredients
For the pepper-crusted steak
50g/ 1¾oz fresh breadcrumbs
1 tbsp black peppercorns, crushed
pinch sea salt
1 free-range egg, beaten
150g/ 5½oz sirloin steak
1 tbsp olive oil
For the mash
2 small sweet potatoes, peeled and cubed
1 red chilli, sliced
1 clove garlic, sliced
1 tbsp chopped fresh parsley
1 tbsp olive oil
salt and freshly ground black pepper
25g/ 1oz buffalo mozzarella, sliced
Method
1. For the steak, place the breadcrumbs, crushed peppercorns and salt into a small bowl. Place the beaten egg into another small bowl.
2. Dip the steak in the egg until it is coated in the egg, and then place it in the breadcrumbs mixture. Press the steak to ensure the mixture sticks.
3. Heat the oil in a frying pan, place the steak in the pan and fry for 2-3 minutes on each side or until cooked to your liking. Remove the steak and place onto a plate, cover with kitchen foil and leave to rest for five minutes.
4. For the mash, place the sweet potato in a saucepan of boiling salted water and cook for eight minutes, or until tender, then drain.
5. Add all the other ingredients to the potatoes, except the mozzarella, and mash until the potatoes have a smooth texture.
6. To serve, place a six inch chefs' ring on a clean serving plate. Fill the ring with the mash and top with the mozzarella. Remove the chefs' ring and heat the mozzarella with a mini blowtorch, until it is bubbling and beginning to melt. Thinly slice the steak and place alongside the mash.
