Steak & clever chips

These are clever chips because they don’t involve three stages of cooking and thermometers – the method used by many smart restaurants – but still taste as good.

TAKES 50 MINUTES, PLUS CHILLING • SERVES 2

600g/1lb 5oz medium-sized King Edward or Maris Piper potatoes

sunflower oil, for frying

2 × 200g/7oz beef steaks

2 handfuls mixed salad leaves

dressing of your choice, to serve

FOR THE BUTTER

50g/2oz butter, softened

small handful parsley leaves, finely chopped

1 small garlic clove, minced (optional)

small squeeze lemon juice

1 To make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film. Put in the fridge to harden.

2 Cut the potatoes into chips, rinse under hot water, then dry on a tea towel. Put the chips in a deep pan and just cover with oil. Put the pan on a medium heat, bring to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don’t stick, until crisp and golden. When they are done, scoop out on to a plate lined with kitchen paper and set aside.

3 Meanwhile, heat a griddle pan until really hot. Season the steaks with salt and pepper, and rub with a little oil. For a steak that’s 2cm/¾in thick, cook it for 2 minutes on each side for rare, adding 1 minute for every degree of doneness. Just before lifting the steaks off the griddle, put half the butter on top of each. Serve with the chips and dressed mixed leaves.

PER SERVING 980 kcals, protein 46g, carbs 52g, fat 67g, sat fat 25g, fibre 5g, sugar 2g, salt 0.66g