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Steak & chips served on a plate

Steak & chips for one

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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
Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, April 2019

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