- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 25 minutes
- Effort: easy
- 250 g potatoes
- vegetable oil, for deep-frying
- 2 rump steaks, about 400g each
- olive oil, for frying
- 3 cloves garlic, finely chopped
- 4 tbsp chopped flat-leaf parsley
- 2-3 tbsp butter
For the green sauce
- 4 tbsp parsley, chopped flat-leaf
- 4 tbsp chopped coriander
- 1-2 cloves garlic, to taste
- 4 salted anchovies
- 2 tbsp red wine vinegar
- 2-3 shakes tabasco, to taste
- lemons, juice only
- olive oil, for drizzling
1. For the fries: peel the potatoes and cut them into French fry shapes. Wash in cold running water until the water runs clear, then set the chips aside in a bowl of cold water until you are ready to cook them.
2. Drain the chips of water and dry them in a clean tea towel. In a deep-fat fryer, heat the oil to 140C and cook the fries until they are limp and blonde in colour. Remove with a slotted spoon or wire spider and drain on paper towel. Leave the fries to rest for 10 minutes in a warm place, keeping the oil hot in the fryer.
3. For the sauce: combine the herbs, garlic, anchovies, vinegar and Tabasco sauce in a blender and pulse to combine. With the motor running, drizzle in enough olive oil to give a glossy, thick pouring consistency. Add the lemon juice, then taste and season as necessary, adjusting any of the flavours as you like. Set aside until ready to serve.
4. Place a large frying pan over a medium-high heat. Season the steaks with salt and pepper and drizzle with olive oil. Cook them for about 4 minutes on each side (depending on weight) for medium-rare meat. Remove from the pan and leave to rest in a warm place for a couple of minutes while you finish the French fries.
5. Turn the heat up to 180C on the deep fat fryer and cook the fries for another minute or two, until golden and crisp. Remove and drain briefly on paper towels.
6. In a large, clean frying pan, combine the garlic, parsley and butter and heat until the butter is foaming. Immediately add the french fries and toss for a couple of seconds to coat them in the flavoured butter. Remove, pat dry and season with salt.
7. Serve the steaks with the green sauce spooned over them and the fries alongside.
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