Steak and chips

Steak and chips

Steak and chips


February 5, 2020

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: Serves 2


2 x grass-fed fillet steaks (about 200g/7oz each, 2½cm/1” thick) or cauliflower sliced into ‘2 large steaks’

2 x sweet potatoes, scrubbed and sliced into wedges

150g/5oz x asparagus spears, trimmed

2tbsp x coconut oil

Sea salt


For the chimichurri:

3 x spring onions, roughly chopped

2 x garlic cloves, roughly chopped

1 x green chilli, roughly chopped (optional)

6tbsp x olive oil

½ x lime, juiced

1 x small bunch fresh coriander

1 x small bunch fresh parsley

Sea salt


1To make the chimichurri place all the ingredients into the food processor and blitz to form a rough puree

2Remove the steak from the fridge an hour before you are ready to cook to bring to room temperature. Rub with olive oil and season generously with black pepper on both sides

3Pre heat the oven to 200C/375F. Place the sweet potato wedges on a roasting tray, toss in the oil and season with a little salt and pepper

4Bake for 30mins in total, but after 20mins add the asparagus, toss in the oil and return to the oven

5As soon as you’ve added the asparagus, begin to cook your steak. Heat a griddle pan until smoking hot and add the steaks. Cook them for 2-3mins on each side for rare, 3-4mins for medium and 4-5mins for well done

6If you are using the cauliflower, brush the ‘steaks’ with a little olive oil and cook for 3mins on each side until tender

7Rest the steaks for 2mins, remove the vegetables from the oven and serve with the chimichurri


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