Steak, Chips and Onion Rings
Heat oven to 200c/fan 180c gas 6.
Peel the potatoes and cut them into your desired chip shapes.
Rinse under cold water and pat dry.
Boil until soft then toss with 4 tbsp olive oil and a scattering of salt & sprigs of rosemary into a large non-stick tray. As a single layer of chips.
Roast for 45-50 mins, turning now and then. When cooked they should be golden brown, crisp with a fluffy centre.
Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.
Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2-3 minutes.
Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.
For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak.
Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time.
Once cooked, leave the steak to rest on a warm plate in a warm place to relax and become even more tender.
Serve the steak, chips & onion rings with Dijon mustard and rocket leaves.
- 2 large Maris Piper potatoes
- Olive oil
- 2 x 220g/8oz sirloin steaks (remove the meat from the fridge 30mins before cooking)
- 1 large onion
- Groundnut oil
- 150g self-raising flour
- 180ml sparkling water
- Salt and freshly ground black pepper
- Rosemary sprigs
- Dijon mustard & Rocket salad leaves to serve
- Sharp knife
- Large non-stick tray
- Heavy based saucepan
- Slotted spoon
- Griddle pan
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