Steak & Chips with Chive Butter

• 600 gfloury potatoes, cut into chips
• salt and black pepper
• 3 tbspolive oil
• 60 gbutter, softened
• 2sirloin steaks, 250 g each (500 g total)
• 10 gchives, finely snipped
• ½lemon, juiced
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Heat the oven to 220°C/fan 200°C. Salt the chip water generously; it needs enough salt to carry the other flavours, and season the potato itself. Parboil the chips for 5 minutes, drain, then shake them firmly in the colander until the edges go fluffy and rough. That roughness is what turns into crunch.
2. 2Tip the chips onto a baking tray in a single layer; crowd them and they steam instead of crisping. Drizzle with the olive oil, season generously with salt and pepper, and roast for 25–30 minutes, turning once halfway, until deep golden and crackling at the edges.
3. 3While the chips parboil, beat the softened butter with the chives and lemon juice. Taste and season. Roll into a log in cling film and chill while the chips roast; if it is still soft at serving time, spoon it over the steaks instead.
4. 4During the final 12 minutes of roasting, pat the steaks dry with kitchen paper and season with salt and pepper.
5. 5Heat a heavy frying pan over a high heat. Sear the steaks for about 2–3 minutes per side for medium-rare, or longer to your liking, turning onto the fat edge briefly to render it. Timings depend on steak thickness and pan heat.
6. 6Rest the steaks on a warm plate for 5 minutes while the chips finish.
7. 7Divide all the chive butter between the two rested steaks so it melts into the juices. Serve with the hot chips and the optional dressed mixed leaves if using.

Per serving

kcal

1034

protein

69.2g

fibre

7.1g

carbs

55.1g

fat

60.2g