Steak with Chips and Garlic Butter
Hanger Steak
Ingredients
Approx. 2lb hanger steak – just under 1kg
Sea salt and pepper
4 tsp of salted butter
Method
Rest your steak at room temperature for at least 30 mins
Remove all silver skin, connective tissue and fat around the meat, or ask your butcher to do this for you
Pat steak dry with kitchen paper
Rub the steak with a good pinch of salt and pepper and 1 tbsp of veg oil
Heat a frying pan up to the highest temperature
Sear steak on each side for 3 to 4 minutes
On the final sear, add in a couple of tsp of salted butter to baste
Remove steak from pan and put on a warm plate
Cover the steak with tinfoil and leave to rest
Let it rest for about 10 minutes before serving – always cut against the grain so it is tender to eat
Garlic Butter
Ingredients
100g salted butter
1 garlic clove minced finely
Small handful of parsley finely chopped
Pinch of pepper
Method
In a bowl mash room temperature butter with garlic, parsley and pepper
Place mixture on top of cling film and roll into a log
Tighten the ends of the clingfilm so it is sausage shaped
Place in the fridge until needed - this can be made up to a week in advance
Triple Cooked Chips
Ingredients
6 large potatoes
1 tsp baking soda
1 tsp salt
Cold water
Vegetable oil for roasting and frying
Method
Slice peeled potatoes into chunky chips
Fill a saucepan with cold water and place the chips in – make sure the chipped potatoes are covered by an inch of water
Add salt and baking soda to the water
Bring to the boil and boil for 5 minutes, until the edges of the potatoes start to become rough
Carefully scoop the potatoes out with a slotted spoon and place on the rack of the grill tray to speed up the cooling process
Once the chips are cooled to room temperature, lightly coat the chips in oil and pop them in the oven at 180 degrees for 5-10 minutes until golden
Remove the chips and leave to cool again before the final cook
You can put the chips back in the oven for a further 10 minutes, air fry, or deep fat fry them
If using a fryer heat to 180 degrees
If frying in a pan, use a thermometer to check the temperature of the oil is at 180 degrees, don’t fill the pan with more than a third of oil and do not leave it unattended
Slowly lower the chips in batches into the hot oil and fry until golden
Using the slotted spoon to fish out the chips onto a dish lined with kitchen roll
Season with salt