Steak and Perfectly Cooked Chips

Follow Simon Hopkinson's steps for deep-fried Maris Piper potatoes and griddle-seared sirloin steak served with Dijon mustard.

Dinner Beef Potatoes Main Course Steak

Estimated Nutrition

Calories

952.4

kcal / serving

952.4 kcal total

Carbs

52.3g

per serving

52.3 g total

Fat

58.2g

per serving

58.2 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

To serve

Meat

220

Sirloin Steak

Cut from a whole piece

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

OilsFats

500

Vegetable Oil

For deep frying

Vegetables

piece

Maris Piper Potatoes

Large

Method

Heat vegetable oil in a deep pan to between 140°C and 160°C.

Serve the finished steak and chips with a side of Dijon mustard.

Rest the meat on a warm plate for several minutes before serving.

Season steak and grill for 2 to 4 minutes per side depending on preferred doneness.

Slit the steak fat, drizzle with oil, and sear the fatty edge in a hot griddle pan.

Increase oil temperature to 180°C and fry chips again for 2 minutes until golden.

Fry chips for 8 minutes until cooked but not colored, then drain and cool.

Peel the potatoes, cut into chips, wash until water runs clear, and pat dry.