Steak And Chips Fries With Tangy Sauce Recipes

TANGY STEAK SAUCE

Steps:

• Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

STEAK FRITES WITH BéARNAISE-ISH

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

STEAK AND CHIPS / FRIES WITH TANGY SAUCE

Steps:

• Heat the oil in a pan and cook the garlic until soft, but not coloured.
• Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened. Stir in the stock or water, tomato paste and chili flakes and seasoning, if required. Add the parsley or chives.
• Increase the heat and boil the sauce for 2-3 minutes until thickened.
• Meanwhile, heat the oil in a large non-stick frying pan.
• Add the steaks and cook according to your preference.
• Serve the steaks with the sauce, chips and a side salad.

CHRISTINA'S STEAK FRIES WITH CHEESE SAUCE

Steps:

• To make the fries: Peel the potatoes and cut into desired French-fry size. Put into a bowl of ice water and let stand for 10 minutes.
• Meanwhile, to make the cheese sauce: Combine all ingredients in a small saucepan over medium heat and cook, stirring, until melted and smooth. Remove from heat and set aside.
• Heat shortening in a large pot, deep skillet or deep-fat fryer. Drain potatoes and dry thoroughly. Working in small batches, fry the potatoes until golden brown, about 10 minutes. Using a slotted spatula, transfer fries as they cook to a brown paper bag. Add the salt, pepper, and Parmesan and shake to coat well. Serve immediately with the cheese sauce.

STEAK & CHIPS

Steps:

• First make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film (it'll chill quicker when thinner) and put in the fridge or freezer to harden.
• Cut the potatoes into neat chips, rinse under hot water, then dry on a tea towel. Place the chips in a deep saucepan (they should only come up a third of the way) and just cover with cold oil. Place the pan on a medium heat, bring the oil to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don't stick, until crisp and golden - the whole process will take 15-20 mins. When they are done, scoop out with a slotted spoon onto a plate lined with kitchen paper and set aside.
• Meanwhile, heat the griddle pan until smoking hot. Season the steaks with salt and pepper and rub with a little oil - how you cook your steak will depend on the cut you have chosen and its thickness. For a steak that's 2cm thick, cook it for 2 mins on each side for rare, adding 1 min more for every increasing degree of doneness. Just before lifting the steaks off the griddle, place half the butter on top of each. Serve the steaks with the chips, some mixed leaves and a tangy dressing.

CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES

Steps:

• Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
• Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
• For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
• Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
• Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.