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Rib-eye steaks with chilli butter & homemade chips

Rib-eye steaks with chilli butter & homemade chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

James Martin shows how to make your loved one a Valentine's Day feast with fail-safe steak and homemade chunky chips

  • Freezable (Chilli butter can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal772
fat47g
saturates20g
carbs40g
sugars3g
fibre4g
protein51g
low insalt0.63g
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Ingredients

  • 1 tbsp finely chopped parsley
  • 50g butter , softened, plus a little extra
  • 1 red chilli , finely chopped
  • juice and zest ½ lemon
  • olive oil
  • x rib-eye steaks , seasoned
  • 2 handfuls mixed salad leaves

For the chips

  • 450g floury potatoes , such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips
  • 2 tbsp olive oil
  • 1 tsp thyme leaves
  • 1 garlic clove , crushed

Method

  • STEP 1

    For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.

  • STEP 3

    Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.

RECIPE TIPS
FINISHING TOUCH

For an extra-special touch, chill the butter flat on a tray, then use a cutter or knife to cut out butter hearts.

Goes well with

Recipe from Good Food magazine, February 2011

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A star rating of 4.6 out of 5.10 ratings
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