Steak with chunky chips & horseradish cream

Steak with chunky chips & horseradish cream

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(1 ratings)

Ready in an hour


Serves 2
Treat yourself with a classic chargrilled beef steak, potato chips and a hot mustardy sauce

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat18g
  • saturates9g
  • carbs47g
  • sugars0g
  • fibre2g
  • protein19g
  • salt2.17g
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  • 1-2 tbsp horseradish, depending on how hot you like it
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 500g floury potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 thick sirloin steaks
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 2 tbsp snipped chive
  • 100g crème fraîche


  1. Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.

  2. Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.

  3. When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.

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