Steak and Chips with Lemon Parsley Butter
Over a year ago
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Ingredients
- 20g butter, for frying
- 2tbsp sunflower oil
- 4x200g beef steaks
- 2tsp Santa Maria Tellicherry Black Pepper
- 1tsp Santa Maria Rock Salt
- 1kg medium-sized King Edward potatoes
- 1L sunflower oil, for deep frying
- 2tsp Santa Maria Tellicherry Black Pepper
- 1tsp Santa Maria Rock Salt
- 100g butter, softened
- 100ml parsley, finely chopped
- 1 small garlic clove, chopped
- 1 lemon zest
- 5tsp Santa Maria Tellicherry Black Pepper
Accompaniment
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Description
This delicious take on traditional Steak and Chips uses Santa Maria Extra Fine Tellicherry Black Pepper
Method
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1
For the butter:
• Mash all the ingredients together in a small mixing bowl
For the chips:
• Wash and rinse the potatoes until clean
• Cut the potatoes into centimetre thick chips and rinse in cold water before drying
• Place the chips into a deep saucepan and cover with the cold oil
• Place the pan on a medium heat and simmer for 10 mins
• Increase the heat until large bubbles are visible in the oil and fry the chips, stirring occasionally until crispy and golden
• Remove the chips from the oil and season with Santa Maria Tellicherry Black Pepper and Santa Maria Rock Salt
For the steak:
• Season the steaks with Santa Maria Tellicherry Black Pepper and Santa Maria Rock Salt
• Meanwhile, heat the frying pan and add the oil and butter
• Fry the steaks for 1-4 mins on each side, to taste
• Remove from the pan and allow to rest for a few mins
• Serve with the butter, chips and a mixed salad
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