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Sirloin Steak and Chips cooked


For The Steak

  1. Remove the steaks from the fridge 30 minutes before cooking to allow them to get to room temperature, this will enable the steaks to cook more evenly.
  2. Massage the steaks with a little goose fat or oil then liberally season with sea salt flakes
  3. Heat the heavy based frying pan over medium heat then sit the steaks on the fat to render in the pan until rich & golden making sure they do not touch each other.
  4. Next, sear the steaks on each side for 2 minutes for rare, adding 1 min more each side for every increasing degree of doneness. If using a meat probe, see our steak temperature chart below for required temperatures.
  5. Crack some black pepper onto the steak then for the final minute or so add the butter to the pan & let it bubble
  6. At this point, tip the pan away from you at a angle & spoon the foaming butter over the steak continuously for a minute or so not letting the butter to burn.
  7. Remove from the pan & leave to rest for 5 minutes on a wire rack in a warm place before serving.

For The Chips

  1. Prepare the potatoes by peeling and then cut lengthways into neat chips approximately 5mm thick, then rinse under cold water.
  2. Place the chips in a deep saucepan, add a teaspoon of salt and just cover with cold water.
  3. Place the pan on a medium heat, bring to the boil then simmer for 8-10 minutes or until just cooked.
  4. Carefully drain through a colander & lay flat onto a tray.
  5. Heat a pan of 2/3 full of oil (groundnut oil is my preferred choice) until it reaches 180 °C then in a basket carefully immerse the pre-cooked chips gently shaking so they don't stick together.
  6. Fry for 6-8 minutes until golden brown & crunchy, remove the basket from fryer, empty chips onto kitchen roll & lightly season with sea salt flakes.

For The Chimichurri sauce

  1. Take a bunch of flat leaf parsley & pick the leaves then chop.
  2. Add the crushed garlic, the olive oil, red onion, red wine vinegar, a pinch of chilli flakes, smoked paprika and sea salt.
  3. Simply mix all these together and leave to infuse for a hour or so to marry together.