Easy Steak, Chips And Salad With Cheat’s BŽÉarnaise Dressing


Creamy béarnaise drizzled over tender steak is a great choice for a mid-week supper. Rustle up this British favourite for your next meal.

NUTRITION: PER SERVING
CALORIES: 429KCALS
FAT: 17.9G (5.9G SATURATED)
PROTEIN: 35G
CARBOHYDRATES: 29.7G (2.8G SUGARS)
FIBRE: 4.5G
SALT: 0.4G

Ingredients
  • 750g new potatoes, cut into quarters (chip size)Œæ
  • Olive oil
  • 2 British sirloin steaks, about 250g each
  • 200g mixed rocket and watercress salad leaves

For the béarnaise dressing
  • 30ml full-fat críÂme fraí¬che
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • Œ_ tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh tarragon leaves, roughly choppedŒæ
Method
  • Heat the oven to 200ŒÁC/ 180ŒÁC fan/gas 6. Put the potatoes in a large baking tray, toss them in 1 tbsp olive oil, season well with salt and pepper, then roast forŒæ20-25 minutes until golden.Œæ
  • Meanwhile, heat a griddle pan over a high heat until smoking hot. Lightly oil the steaks and season well all over. Griddle for 2Œ_ minutes on each side for medium-rare, or 3 minutes on each side for medium. Remove from the pan and set aside to rest for 5 minutes.
  • Mix the dressing ingredients in a small bowl until well combined. To serve, toss the leaves and the potatoes with the dressing, then slice the steaks and lay them on top.
Read full recipes: https://www.deliciousmagazine.co.uk/recipes/easy-steak-chips-and-salad-with-cheats-bearnaise-dressing/

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