Rib-eye Steaks With Chilli Butter & Homemade Chips
Get ready for a delicious meal with these flavorful rib-eye steaks topped with zesty chilli butter. Served alongside crispy herb-infused potato chips and a fresh mixed salad, every bite is a perfect balance of savory, spicy, and refreshing flavors. Give your taste buds a treat with this simple yet satisfying dish.
— Constant Cookbook
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
- 2 x 200g 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
Instructions
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 772 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 51 grams protein
- Sodium Content: 0.63 milligram of sodium
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