Ingredients

• 2 large Maris Piper potatoes
• vegetable oil
• for deep frying
• 1 x 220g/8oz sirloin steak
• cut from a whole piece
• salt and freshly ground black pepper
• Dijon mustard
• to serve

Directions

• For the chips
• peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear
• drain and pat dry with a clean tea towel.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 140C-160C/285F-300F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
• Carefully place the chips in the hot oil and cook for 7-8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon
• drain onto kitchen paper and set aside to cool. You may do this a few hours in advance
• keeping the chips covered
• in the fridge.
• Meanwhile
• to finish the chips
• deep-fry the chips in batches again in the oil at 180C/350F for two minutes
• or until crisp and golden-brown. Drain on kitchen paper and season lightly with salt.
• For the steak
• cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan
• standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak
• Allow the steak to fall over
• season it very lightly with salt and plenty of pepper
• then grill for two minutes on each side for a rare steak; three minutes for medium; and four minutes for well-done. However
• remember the thinner the steak
• the less the cooking time.
• Once cooked
• leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes
• so that the juices will settle evenly within the meat
• while also allowing the meat to relax and become even tenderer.
• Serve the steak and chips with Dijon mustard.