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1
Pull your steak from the fridge so that it will be room temperature when you fry it.
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2
This will ensure a more consistent cook throughout the meat
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3
Start cooking the flat breads.
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4
Butter with a pastry brush so you get into the cracks and dimples, ensuring that you do the edges too.
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5
Cook in the oven for 1A minutes each side on gas mark 6/205AC (400AF), then remove and give them another brushing with butter while hot.
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6
Reduce the heat of the oven by half.
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7
Allow to cool
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8
Heat the deep frying oil to 180AC (355AF).
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9
When hot, fry off your chips for 2 minutes.
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10
Allow to cool
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11
Heat the skillet to a smoking hot temperature.
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12
Brush your steak with oil and season one side with salt and pepper.
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13
Drop in the skillet seasoned side down.
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14
My steak is thin-sliced so I'll be cooking it for only 1 minute each side.
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15
Season the face-up side with salt, pepper, and rosemary.
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16
After one side is cooked, turn.
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17
Finish cooking and pop back into the oven on an ovenproof plate for a couple of minutes to rest.
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18
Add the naan and pita back to the oven also, to reheat
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19
Reduce the temperature in your skillet to medium low.
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20
Fry your egg in a medium-sized pastry cutter to get a nice shape
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21
Remove the pitta from the oven and carefully make into a pocket with a sharp knife
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22
Finish frying off your chips until they're floating in the oil and golden brown.
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23
They should rattle in the basket when shaken.
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24
Finally, plate up and season
