Ingredients

• 2 tbsp olive oil
• 150g/5½oz rump steak
• salt and freshly ground black pepper
• 2 slices ciabatta
• 30g/1oz Stilton
• crumbled
• 30g/1oz butter
• softened
• 1 tsp chopped fresh chives
• 1 tsp chopped fresh flatleaf parsley
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 300ml/½ pint vegetable oil
• for deep frying
• ½ sweet potato
• peeled and thinly sliced
• salt and freshly ground black pepper

Directions

• For the steak sandwich
• heat half of the olive oil in a frying pan. Season the steak with salt and freshly ground black pepper and fry for 3-4 minutes on each side
• or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.
• Heat a griddle pan
• drizzle the remaining olive oil over the ciabatta and chargrill until toasted on both sides.
• For the Stilton butter
• place all of the Stilton butter ingredients into a bowl and mix well until smooth.
• For the sweet potato crisps
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully place the sweet potato slices into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon
• drain on kitchen paper and season with salt and freshly ground black pepper.
• To serve
• place one slice of ciabatta onto a serving plate and top with the steak and the Stilton butter
• then the remaining piece of ciabatta. Serve the sweet potato chips alongside.