Smoky Steak and Chips


Serves 2



400g Floury potatoes, peeled
Rapeseed or sunflower oil, for the chips and steak
Cornish Smoked Sea Salt
2 x 200g Sirloin beef steaks
Salad, to serve
For the butter
60g Butter, softened
1tbsp Finely chopped parsley
1 Garlic clove, crushed
1/4tsp Cornish Sea Salt Smoked Flakes


A smoked salt butter is a simple but tasty addition to steak, that makes a sauce as it melts. For a cheat, sprinkle ready made chips with the Cornish Sea Salt Smoked Flakes.


  • Preheat oven to 240°C (220°C fan). Cut each potato into 1cm thick chips. Blanch chips in a large pan of boiling water for 3 minutes, drain and steam dry for a few minutes. Then dry with kitchen paper. Arrange on a large baking sheet and drizzle well with sunflower oil, so every chip is coated. Cook in the oven for 20-25min until crispy and golden, shaking the tray occasionally. Immediately season with the smoked sea salt.
  • Heat a large frying pan. Rub the steaks with a little oil and season with some of the smoked sea salt. Once the pan is very hot, add the steaks and fry for about 2-3min each side for medium rare (for a steak about 2cm thick), or until cooked to your liking. Rest on a board whilst you make the butter.
  • In a small bowl mix together the butter ingredients. Serve the steaks, topped with the butter, alongside the chips and a green salad.

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