Serves 2, 10 minutes preparation, 20 minutes cooking
Our crispy homemade chips and succulent steak is the perfect meal to impress your Valentine with this year to make it a special day to remember.
- 2 x 170g Sirloin Steaks (now any 2 for £7)
- 3 Large Potatoes
- Vegetable Oil
- Sea Salt
- Remove the Sirloin Steaks from the fridge to allow them to come up to room temperature.
- Peel the potatoes and cut into strips that are about 1cm/½in square by 7cm/3in long. Not only will nice, straight chips look great piled-up on the plate but if they are all roughly the same size they will cook evenly.
- Next, rinse the chips in cold water to remove excess starch and dry well using kitchen towels. Any water left on the potatoes can really spit and splatter in the hot oil so this step is important.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 140˚C (use a probe thermometer to check if you're not using a deep-fat fryer).
CAUTION: Hot oil can be dangerous, please don't leave unattended.
- Carefully and slowly place the chips in the hot oil to avoid them spitting and splashing hot oil everywhere and cook for around 7-8 minutes or until just cooked through. Remove the chips from the oil using a slotted spoon and drain well on kitchen paper then turn the heat up slightly to increase the temperature of the oil to around 160-180˚C.
- Whilst the chips are frying cook the steaks. Heat a good quality frying or griddle pan on a medium-high heat. Whilst it heats up season each steak with salt and pepper on both sides and rub with a little oil. When the pan is hot place the steaks in the pan. Follow these cooking guidelines for the perfect steak (use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer):
We recommend the following for a 2cm thick sirloin steak:
Blue: About 1 min each side;
Rare: About 1½ mins per side;
Medium rare: About 2 mins per side;
Medium: About 2¼ mins per side;
Well-done: About 4-5 minutes each side, depending on thickness.
- Remove the steaks from the pan and leave to rest on a plate for at least five minutes – they will stay hot for 10 minutes.
- Pop the cooked chips back into the oil and fry for a further 2-3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper then sprinkle with sea salt and serve with your steak – delicious!