Steak with chimichurri and crispy chips
A properly rested sirloin, a bright green herb sauce with a kick, and twice-cooked chips that stay crunchy.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 2
- Level
- Medium
This is the dinner for when you want to feel looked after. The chimichurri takes five minutes and keeps for a week, so make a full jar.
Method
- 01
Take the steaks out of the fridge 30 minutes before cooking and season generously with salt.
- 02
Mix all the chimichurri ingredients in a bowl and leave to stand while you cook.
- 03
Rinse the chips in cold water, then simmer in salted water for 6 minutes until just tender. Drain and leave to steam dry on a tray for 10 minutes.
- 04
Heat the frying oil to 180°C. Fry the chips in batches for 6 to 8 minutes until golden and crisp. Drain on paper and salt immediately.
- 05
Heat a heavy pan until smoking. Add the oil and the steaks and cook for 3 minutes per side for medium rare, adding the butter for the last minute and spooning it over.
- 06
Rest the steaks for 5 minutes, then slice against the grain. Serve with the chips and plenty of chimichurri.
For chips in an air fryer, toss the parboiled chips in 1 tbsp oil and cook at 200°C for 20 minutes, shaking halfway.
Take the steaks out of the fridge 30 minutes before cooking and season generously with salt.
Mix all the chimichurri ingredients in a bowl and leave to stand while you cook.
Rinse the chips in cold water, then simmer in salted water for 6 minutes until just tender. Drain and leave to steam dry on a tray for 10 minutes.
Heat the frying oil to 180°C. Fry the chips in batches for 6 to 8 minutes until golden and crisp. Drain on paper and salt immediately.
Heat a heavy pan until smoking. Add the oil and the steaks and cook for 3 minutes per side for medium rare, adding the butter for the last minute and spooning it over.
Rest the steaks for 5 minutes, then slice against the grain. Serve with the chips and plenty of chimichurri.
