RECIPE OF THE WEEK: garlic-crusted steak with leeks carbonara

STEAK provides the star turn in this dish by Antony Worrall Thompson.


1 sirloin steak

1 whole egg, beaten

1 garlic clove, finely chopped

Ground salt and pepper

1 leek, cut lengthways

2-3 knobs of butter

Greek yoghurt, strained

Fresh chives, chopped

Fresh parsley, chopped

50g of Breadcrumbs

100g of Pancetta..


Cut the leek lengthways like spaghetti. In a large wok melt 2-3 knobs of butter add the leek and pancetta and fry for 3-4 minutes.

Beat 1 whole egg in a bowl with salt.

Place the breadcrumbs on a baking tray and sprinkle garlic, ground pepper and salt on top.

Dip the steak in to the beaten egg and then into the breadcrumb mixture coating all sides.

Heat a tsp of oil in a frying pan. Add some butter and shallow fry the steaks for 2 minutes on each side. The oil prevents the butter from burning.

Meanwhile, add the Greek yogurt, fresh chives and parsley to the leeks and pancetta. Season with salt and pepper.

Spoon the Carbonara leeks on a serving plate. Cut the steak in to slices and place on top of the leeks and serve.