GIANT PHO BOWL RECIPES

Steps:

• For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
• Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
• For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
• Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
• Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
• Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
• Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
• Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion,  cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.

Steps:

• 1. Place patty ingredients in a bowl and mix well with your hands. Roll the meat into a ball then pat down gently into a patty slightly larger than the bun. Press down with the back of your hand to make a dent in the middle of the patty – this will prevent the burger from doming up and shrinking while cooking.

  2. Preheat oven grill on high. Place bun on a tray, cut face up, and toast until the surface is light golden. Remove from oven and set aside.

  3. We're going use 2 pans here – one for the bacon and onion, the other for the patty and egg. Place bacon in a cold, non-stick frypan over medium-high heat. As the pan heats up, the fat will melt and the bacon will cook in its own fat. Cook until the bacon is golden (about 3 minutes), turn and cook the other side until golden. Transfer to a paper towel-lined plate.

  4. Return the pan to high heat. Add onion with a pinch of salt and pepper. Cook in the bacon fat until golden – about 3 to 4 minutes. Add to the plate with the bacon (I pile it on top, which keeps the bacon warm).

  5. Meanwhile, in a separate non-stick frypan, heat 1 tablespoon of oil over medium high heat. Sprinkle the burger patty with ¼ teaspoon of salt (some on each side). Place in the pan and cook for 2 minutes. Turn then place 2 slices of cheese on the burger. Cook for a further 2 minutes, then transfer to a plate. Return the pan to the stove and reduce heat to medium. Crack an egg in and cook to your liking (I like runny yolks, which takes about 1½ minutes). Remove onto the plate.

  6. To assemble, butter the burger bun. Smear with tomato sauce then stack the burger components on in the following order: lettuce, tomato, beetroot, pineapple, beef burger patty, onion, bacon then egg. Smear the top lid with more tomato sauce then place the lid on top. Serve with crispy fries.

  Note: While I've provided the full arsenal of toppings for a classic burger experience, don't ever let anyone (including me) tell you what you should or should not have on your burger. The only rule is there are no rules!

  Also try: RecipeTin's crispy homemade fries and lamington fingers