Serves 4 Created by Broad Stripe's chef A classic dish with the classic British steak cut better than you’ve ever had
Send to a friend
Print this page
• 4 x 200 gm Pave Rump Steak • 750 gm large potatoes • 1 bunch Watercress • 25 gm Unsalted butter As required for type of deep fat fryer you have. Sunflower Oil (for deep frying chips) Seasoning
1. Peel and wash the potatoes, cut into large batons (10cm x 2cm) 2. Pre cook the chips in deep fat fryer (140c) until soft and with little colour, drain and place to one side. 3. Heat a griddle pan. Season the steaks, place in the pan and cook until medium rare. You can add just a touch of butter near the end of the cooking for flavour. 4. Finish cooking chips in the deep fat fryer now set at a higher temperature (180c) until golden brown. Remove from the oil; drain excess fat from them by placing them on kitchen roll on a tray. Season with salt. 5. Place the cooked steak on a plate; arrange chips in a neat bundle. Garnish with small sprigs of watercress.
From £2.14
Choose weight