Steak and Chips with a Rocket and Parmesan Salad by Gordon Ramsey

Ingredients

For the chips
4 large Desiree potatoes
2 tbsp Groundnut oil
Salt and freshly ground black pepper
A generous pinch chilli flakes

For the steak
4 sirloin steaks (approx 200g-250g each)
Salt and freshly ground black pepper
2 tbsp groundnut oil
25g butter

For the salad
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
50g rocket (please check if one bag is enough)
50g parmesan, shaved

Directions

To make the chips preheat the oven to 220C/ Gas 7.

Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan still on the heat to allow the wedges to dry slightly. Add the groundnut oil, salt, pepper and chilli flakes and toss well to coat. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking.

To cook the steak, place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of groundnut oil. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren't sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest. Leave the medium/ well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour.

While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss.

To serve, lay out four plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.