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

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

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

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

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

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

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

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

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