Side Pannel
Steak with chunky chip
Steak with chunky chip
- Recipe Submitted by Healthy Recipes on 02/21/2014
Category: Desserts
Ingredients List
- 2L (8 cups) vegetable oil, to deep-fry
- 4 large (about 1.3kg) Golden Delight potatoes, peeled, cut into 2cm-thick batons
- 1 1/2 teaspoons sea salt
- 4 (about 200g each) beef eye fillet steaks
- 2 teaspoons olive oil
- Steamed broccolini, to serve
- Beetroot relish
- 2 teaspoons olive oil
- 1 small red onion, thinly sliced
- 1/4 teaspoon sea salt
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons port
- 2 tablespoons red wine
- 2 tablespoons red wine vinegar
- 6 whole cloves
- 1/2 teaspoon black peppercorns, coarsely crushed
- 4 (about 250g) baby beetroot, peeled, coarsely grated
Directions
Step 1
Heat vegetable oil in a large, deep saucepan to 100C over medium heat. Deep-fry potato, in 3 batches, for 5 minutes until just tender. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Transfer chips to a wire rack set over a baking tray. Place in fridge to chill for 5 hours or until dry.
Step 2
To make relish, heat oil in a saucepan over medium-low heat. Add onion and salt. Stir for 6 minutes or until soft. Stir in sugar, port, wine, vinegar, cloves and peppercorns. Bring to a simmer. Cook for 3 minutes to develop flavours. Stir in beetroot. Bring to a simmer. Cook, stirring often, for 12 minutes or until beetroot is just tender. Discard cloves.
Step 3
Preheat oven to 120C. Line a baking tray with paper towel. Reheat oil to 180C over medium heat. Deep-fry chips, in 3 batches, for 5-6 minutes until golden and crisp. Transfer to tray. Place in oven to keep warm. Season with salt.
Step 4
Preheat a barbecue grill or grill on medium-high. Drizzle beef with olive oil. Season. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 5
Serve beef with beetroot relish, chips and steamed broccolini
Heat vegetable oil in a large, deep saucepan to 100C over medium heat. Deep-fry potato, in 3 batches, for 5 minutes until just tender. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Transfer chips to a wire rack set over a baking tray. Place in fridge to chill for 5 hours or until dry.
Step 2
To make relish, heat oil in a saucepan over medium-low heat. Add onion and salt. Stir for 6 minutes or until soft. Stir in sugar, port, wine, vinegar, cloves and peppercorns. Bring to a simmer. Cook for 3 minutes to develop flavours. Stir in beetroot. Bring to a simmer. Cook, stirring often, for 12 minutes or until beetroot is just tender. Discard cloves.
Step 3
Preheat oven to 120C. Line a baking tray with paper towel. Reheat oil to 180C over medium heat. Deep-fry chips, in 3 batches, for 5-6 minutes until golden and crisp. Transfer to tray. Place in oven to keep warm. Season with salt.
Step 4
Preheat a barbecue grill or grill on medium-high. Drizzle beef with olive oil. Season. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 5
Serve beef with beetroot relish, chips and steamed broccolini
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
