What you'll need
- 400g Maris Piper potatoes, peeled, towel dried and sliced lengthways
- 1l Crisp ‘n Dry cooking oil
- 2 sirloin steaks — 200g each
- Salt and pepper
- Salad and dressing:
- 1 bag herb salad
- 2 tbsp Crisp ‘n Dry cooking oil
- 1 tbsp honey
- 1 tbsp vinegar
- 1 tbsp grain mustard
How to do it
Heat the Crisp ‘n Dry cooking oil in a large pan on a high heat.
Deep fry the chips until golden brown (10 mins).
Drain on a plate lined with a few sheets of kitchen paper.
Meanwhile, add a small amount of Crisp ‘n Dry cooking oil to a frying pan and heat until very hot.
Season the steaks with salt and pepper and fry on each side.
- Rare = 1-2 minutes
- Medium = 2-3 minutes
- Well done = 3-4 minutes
Rest the meat for 5 minutes.
Meanwhile, mix all the ingredients for the dressing.
Coat the salad leaves and serve with the chips and steak.
Use a small piece of bread first to test that the oil is hot enough to cook with.