Steak and Chips Supper

A quick and simple supper dish for a treat! I don’t often eat steak and chips, but the flavour of a mature steak – cooked just a touch beyond rare – served with crunchy, almost nutty-flavoured chips that give way to the fluffiest of interiors make for perfection.

The crucial things for me with the steaks are that they are mature and thick (I don’t go for wafer-thin steaks that rapidly curl into over-cooked insipidity in the blink of an eye), the griddle pan is searing hot and smoking, and the seasoning is generous. And a couple of minutes on each side is enough for me.

Simple, effective flavours

  • well-aged thick sirloin steaks that had been marinated throughout the day in a little extra-virgin olive oil, garlic, rosemary and mint. The marinating is not essential but, despite the pungency of the marinade ingredients themselves, it adds subtle flavour notes to the steaks without over-powering the flavour of the meat;
  • twice-cooked chips, made with Maris Piper potatoes (I didn’t go for thrice-cooked chips on this occasion as I wanted a quicker, throw-together supper, but thrice-cooked chips are sublime).
  • wild rocket leaves in a balsamic dressing with just a few shavings of Parmesan;
  • mustard, crème fraîche and seasoning mixed together as an instant sauce – I left them cold here, more for dipping the chips into, but the sauce can be heated and poured over the steaks.

One comment

  1. Such a tasty classic. Your version looks fabulous.


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