Steak & chips

Prep: 20 mins Cook: 30 mins Plus chilling

More effort

Serves 2
Recreate the ultimate bistro meal at home - once you've cooked your chips this crafty way, you'll never use another recipe again

Nutrition and extra info

Nutrition: per serving

  • kcal980
  • fat67g
  • saturates25g
  • carbs52g
  • sugars2g
  • fibre5g
  • protein46g
  • salt0.66g
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Ingredients

  • 600g medium-sized King Edward potatoes or Maris Piper potatoes
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 x 200g/8oz beef steaks
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 handfuls mixed leaves
  • dressing of your choice, to serve

For the butter

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small handful parsley leaves, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small garlic clove, minced (optional)
  • small squeeze lemon juice

Method

  1. First make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film (it’ll chill quicker when thinner) and put in the fridge or freezer to harden.

  2. Cut the potatoes into neat chips, rinse under hot water, then dry on a tea towel. Place the chips in a deep saucepan (they should only come up a third of the way) and just cover with cold oil. Place the pan on a medium heat, bring the oil to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don’t stick, until crisp and golden – the whole process will take 15-20 mins. When they are done, scoop out with a slotted spoon onto a plate lined with kitchen paper and set aside.

  3. Meanwhile, heat the griddle pan until smoking hot. Season the steaks with salt and pepper and rub with a little oil – how you cook your steak will depend on the cut you have chosen and its thickness. For a steak that’s 2cm thick, cook it for 2 mins on each side for rare, adding 1 min more for every increasing degree of doneness. Just before lifting the steaks off the griddle, place half the butter on top of each. Serve the steaks with the chips, some mixed leaves and a tangy dressing.

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Comments, questions and tips

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Comments (5)

yummers's picture
5

Not owning a deep fryer, and never having cooked steak and chips before (although being confident in most other areas of the kitchen, I approached this with some doubts... I cooked it for my hubby as one of his favourite meals, and as it happened we both really enjoyed it. The herb butter is epic, and made even better having used herbs from the garden, the steak timings were perfect for us and the chips came out really crisp and lovely. A nice simple way to get this recipe right; thanks Barney!

andycrofts's picture

@John Hutchinson:
"Is there a way to get US measurements rather than use a calculator"
OK, remembering that Fareinheit are only used by the USA and Libya...
I'd suggest doing in your head.
I had to calculate pounds, shillings, pence (20 shillings in a pound, 12 pence in a shilling, four farthings in a penny) in a list of 12 items. I was 10 years old!!!
(Er, OK, what's a 'cup'?
I've lots at home, they're all different sizes.)

Frantic Flapjack's picture
3

This was okay but nothing special. The herb butter was very good.

johnhutchison's picture

Is there a way to get US measurements rather than use a calculator?

annnaomi's picture

Cold oil.....Really? It surely is no improvement on the traditional way, or am I missing the point?

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