• Description:

    There’s little that beats a great steak – except, perhaps, the combination of steak and chips.

  • Ingredients:

    6 “chips” potatoes; peeled and sliced into 1 cm chips
    1.5 L sunflower oil
    4 x 200 g Steakhouse Classic rib-eye steaks

    5 tbsp. (75 ml) olive oil
    Salt and freshly ground black pepper
    20 g parsley
    20 g coriander

    2 tbsp. (30 ml) white wine vinegar
    1 clove of garlic
    1 tsp. (5 ml) honey
    2 tbsp. (30 ml) wholegrain mustard

  • Method:

    1. Pour the sunflower oil into a deep fryer or large pot and heat to 130 °C. If using a pot, use an oil thermometer to check temperature of oil.
    2. Deep-fry chips in batches (as to not overcrowd the pot or fryer) for 8–10 min. or until cooked through but not yet golden brown.
    3. Remove chips from fryer and increase temperature of oil to 190 °C. Fry chips in hot oil for a further 3–4 min. or until crispy and golden brown.
    4. Remove chips from fryer and place on paper towel to drain any excess oil.
    5. Season with salt and serve immediately.
    6. To grill the steaks, heat a heavy-based pan over a high heat until smoking hot. Drizzle each steak on both sides with a little olive oil and season with salt and pepper. Fry over high heat for 3–4 min. on each side for medium rare.
    7. Remove steak from pan and allow to rest for 5 min. before serving.
    8. Place parsley, coriander (leaves and stalks), vinegar, the remaining olive oil, garlic and honey in a blender and blend for 3 min. or until a smooth sauce is achieved. Season with salt and pepper, and stir through the mustard.
    9. Serve with steak and chips.

    Serves: 4