Rib-eye steaks with chilli butter & homemade chips

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Source

Ingredients

1 tbsp finely chopped parsley

50g butter , softened, plus a little extra

1 red chilli , finely chopped

juice and zest ½ lemon

olive oil

x rib-eye steaks , seasoned

2 handfuls mixed salad leaves

450g floury potatoes , such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips

2 tbsp olive oil

1 tsp thyme leaves

1 garlic clove , crushed

Method

For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.

Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.

Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.