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Preheat oven to 200°C/ 400°F.
Bring a large saucepan of water to the boil, par-boil the chips for 4-5 minutes, then drain and transfer to a lined baking tray. Once the chips have completely cooled, drizzle with the olive oil and bake for 35-45 minutes, flipping once or twice throughout cook time.
Season the steaks all over with salt, pepper and peri peri rub. Heat the vegetable oil in a large pan or cast iron pan, on high heat, once the oil begins to smoke, add the steaks, butter and garlic, sear for 3-4 minutes on each side (for medium rare), then remove from the pan.
To the same pan, add the beef stock, single cream, peri peri rub and red wine vinegar. Cook the sauce, on medium heat, for 5 minutes, until reduced by roughly half and thick.
Salt the chips and serve the steak immediately with the creamy peri peri sauce.
Nutritional Info
Per serving:
Cals – 784
Carbs – 76g
Fat – 38g
Protein – 32g
Ingredients
Serves 2
- 600g of Maris piper potatoes - cut into chips.
- Tbsp of extra virgin olive oil.
- 2 sirloin steaks - you can substitute for any cut of steak.
- 1-2 tbsp of peri peri rub or seasoning.
- Tbsp of vegetable oil.
- Tbsp of unsalted butter.
- Salt & pepper, to taste.
Creamy Peri Peri Sauce:
- 250ml of beef stock.
- 100ml of single cream.
- Tsp of peri peri rub or seasoning, or more to taste.
- 1/2 tbsp of red wine vinegar.
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