Description
Sizzling “steak and chips” brings British pub comfort straight to kitchen counters. Crispy golden fries and perfectly grilled beef create a classic meal that promises rich flavors and satisfying textures you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 475 grams (16.75 ounces) beef sirloin steak
- 2 baking potatoes, cut into wedges
- 250 grams (8.8 ounces) frozen peas
Seasoning and Herbs:
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1 lemon, juiced
- Handful mint leaves
Garnish:
- 1 Little Gem lettuce
Instructions
- Preheat oven to 190°C and toss potato wedges with olive oil, paprika, and sea salt until evenly coated.
- Spread potato wedges on a baking tray in a single layer, ensuring they are not overcrowded for crispy results.
- Roast potato wedges for 35 minutes, turning halfway through to achieve golden and crisp exterior.
- While potatoes are roasting, prepare green peas by boiling in salted water for exactly 2 minutes.
- Immediately drain peas and plunge into cold water to halt cooking process and maintain vibrant green color.
- Create a zesty salad dressing by whisking fresh lemon juice, extra virgin olive oil, and cracked black pepper.
- Gently toss mixed lettuce leaves with chopped fresh mint and prepared dressing.
- Heat a heavy skillet or griddle pan until extremely hot for perfect steak searing.
- Cook steak for approximately 2-3 minutes on each side for medium-rare, adjusting time for desired doneness.
- Allow steak to rest for 5 minutes after cooking to redistribute internal juices and ensure tenderness.
- Warm the prepared peas briefly in a small pan before serving.
- Slice steak against the grain into elegant strips.
- Plate by arranging crispy potato wedges, sliced steak, dressed salad, and warm peas together.
- Serve immediately while all components remain hot and appetizing.
Notes
- Swap russet potatoes with sweet potatoes for a nutritious twist that adds natural sweetness and extra vitamins.
- Use a meat thermometer to ensure steak reaches perfect doneness without overcooking, targeting 135°F for medium-rare.
- Create a gluten-free version by using cornstarch instead of flour for seasoning and ensuring all ingredients are certified gluten-free.
- Reduce cooking time for potato wedges by cutting them smaller and thinner, which helps achieve a crispier exterior faster.
- Prep Time: 5 minutes
- Cook Time: 80 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 2
- Calories: 628 kcal
- Sugar: 5 g
- Sodium: 75 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 56 g
- Cholesterol: 95 mg