Name: Rib-eye steaks with chilli butter & homemade chips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: French
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; 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

Rib-eye steaks with chilli butter & homemade chips

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.