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Steak & chips for one

Steak & chips served on a plate

Steak & chips for one

Name: Steak & chips for one
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1 large potato (200g), cut into chunky chips or wedges; 2 tsp vegetable oil; 1 tbsp butter softened; 1 tsp Dijon mustard; 1 tsp finely chopped capers; 150g sirloin or rump steak at room temperature, excess fat trimmed; 1 small courgette diced or cut into long strips approx ½ cm wide; about 8 cherry tomatoes on the vine

Anna Glover

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Serves 1

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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Struggle with solo cooking? Carve out time to cook for yourself with our steak and chips for one, with homemade chips and roasted vine tomatoes

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 large potato

(200g), cut into chunky chips or wedges
2 tsp vegetable oil
1 tbsp butter

softened
1 tsp Dijon mustard
1 tsp finely chopped capers
150g sirloin or rump steak

at room temperature, excess fat trimmed
1 small courgette

diced or cut into long strips approx ½ cm wide
about 8 cherry tomatoes

on the vine

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Nutrition: Per serving

kcal609
fat34g
saturates14g
carbs36g
sugars5g
fibre5g
protein38g
salt1.2g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Toss the chips with 1 tsp oil and some seasoning. Tip onto a baking sheet and roast for 30 mins, turning halfway through. Mash the butter, mustard, capers and some seasoning together.
step 2

When the chips are halfway through cooking, rub the remaining oil into the steak and season. Heat a heavy-based ovenproof frying pan on a high heat. Sear the steak for 2-4 mins on each side (2 for rare, 4 for well done) and leave to rest, covered, on a plate.
step 3

Add the courgette to the steak pan and fry for 1 min, then add the tomatoes, and melt half the butter in the pan, spooning it over the veg. Transfer to the oven (if you don’t have an ovenproof pan, transfer to a baking tray), and roast on the shelf under the chips for 10 mins.
step 4

Serve the steak with the remaining butter on top and the veg and chips on the side.

Recipe from Good Food magazine, April 2019

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A star rating of 5 out of 5.2 ratings

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