I sampled this dish on a rare day off around Boston. I’d just been handed the keys to a Corvette and I couldn’t resist taking it for a spin. Two hundred miles later I headed back into Boston, looking for a meal. I parked up, and 20 minutes later this plate was in front of me: steak with waffles, made with truffle butter. My recipe is slightly different, as the butter made the waffle too soft for me. Think of it as the US take on our ham, egg and chips. It was almost as good as the trip out in the motor.
For the steak and eggs:
sea salt and freshly ground black pepper
1 T-bone steak, approx 750g (1lb 10oz)
1 tablespoon olive oil
4 large spring onions, halved lengthways
2 medium eggs
For the potato waffles:
250g plain flour
1 tablespoon baking powder
1 teaspoon salt
3 medium eggs
100g butter, softened
75g potatoes, cooked and riced
1 large spring onion, diced
25g Taleggio cheese, chopped
1 tablespoon freshly chopped tarragon
1 x 3cm fresh black truffle (optional)
You will also need a waffle machine.
Preheat the oven to 220°C/425°F/gas mark 7. Heat the waffle machine. Heat a large non-stick frying pan over a medium heat. Season the steak, drizzle over the oil and fry on one side for 2 minutes. Turn the steak over, then add the halved spring onions and place in the oven for 4 minutes.
For the potato waffles, put the flour into a large bowl and add the baking powder, salt, eggs, butter, potato, diced spring onion, cheese, tarragon and milk. Whisk all the ingredients together and season with black pepper. Ladle the waffle mix into the waffle machine and cook, in batches, for a couple of minutes until golden.
Put the steak onto a warm plate, cover and leave to rest. Put the pan on the hob over a low to medium heat, and fry the spring onions for another couple of minutes. Push the spring
onions to one side, then crack the eggs into the pan and fry them in the oil and meat juices for the maximum flavour.
To serve, place the steak on a large platter and spoon the spring onions on the side. Place the waffles on the platter, followed by the eggs. Shave the truffle generously over the top (if using).
Recipe extract from JAMES MARTIN’S AMERICAN ADVENTURE (Quadrille, £25.00) Photography: Peter Cassidy