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Rib-eye steaks with chilli butter & homemade chips
For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.
– Ingredients –
1 tbsp finely chopped parsley
50g butter, softened, plus a little extra
1 red chilli, finely chopped
juice and zest ½ lemon
2 x 200g rib-eye steaks, seasoned
2 handfuls mixed salad leaves
For the chips
450g floury potatoes, such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips