Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 36

Heat a well-seasoned or non-stick frying pan over a moderate heat, add a salted and peppered rib-eye steak and let it brown for a couple of minutes, without any oil or fat. Turn and cook the other side, then turn it again a couple of times. Slide a thick slice of butter under the steak – it will melt immediately – and let the meat soak some of it up, then turn it over in the butter, keeping the heat at a temperature that will not let it burn. Remove the steak and let it rest for a good 5 minutes. Melt a little more butter in the pan, add a few thinly shredded spring greens and fry till soft and bright. Split open a baguette, slice the steak into thick strips and stuff into the bread with the hot, buttery greens.