Steakhouse Steak & chips

I have oftimes toyed with the idea of becoming a Vegetarian. I could quite happily live on nothing but grains, fruit, legumes and veg with the exception of one thing . . . a good steak.  I would dearly miss having a good steak. A perfectly cooked steak is one of my many weaknesses! 

 I used to love to go to places like the Ponderosa and Bonanza steak houses back home, where you could get a steak perfectly cooked to your preference (mine is medium rare) along with your desired accompaniments. I would always have a baked potato, as well as mushrooms and onions.  It was always really good.  They knew how to cook steak.

Worst steak I have ever eaten was from a place called Buffalo Grill in France.  It is a chain of restaurants and Todd and I both had gastroenteritis the morning after, with the thing being in common that we had both had steaks for dinner there the night before.  Both medium rare.  Or at least they were supposed to be. 

They were so rare that they practically mooed when you stuck a fork in them. We ate them because we don't like to complain in restaurants and they were expensive.  I also have never trusted that the chef won't spit on my steak if I complain and return something, and so I just err on the side of caution and shut up and eat it.

This steak here today is perfectly pan grilled to medium rare, especially if you follow my directions and use a steak which is the exact thickness that I have described.  Nothing fancy needed, just salt and black pepper.  And a nice hot pan.

This simple parsley chimichurri sauce is beautiful  So simple to make as well.  Just blitz the ingredients in a food processor and Bob's your uncle. Fresh parsley, vinegar, olive oil, red onion, seasonings and crushed chili flakes.  Beautiful.  I have a mini food processor which in all honesty I use far more often than I do the large one.  If you don't have one, I highly recommend getting one. You will never regret it.

The chips are begun in the microwave which makes fast work of them, and then they are finished off in the pan juices from where you grilled your steak, which adds flavour and colour to them.  Easy peasy.

 Just look at that beautifully cooked piece of meat, golden brown and juicy  . . .  with that lovely sauce napped over the top of it . . . the colours and flavours are quite simply fabulous!

You really can't go wrong.  This sauce also goes very well with grilled chicken or fish.  It's herby and earthy from the parsley and slightly tart (I use Sherry Vinegar, but you could use a good red wine vinegar) . . . with just a hint of heat from the chili flakes.

 

This is an instance where you will want to use a good extra virgin olive oil.  I used a Spanish one that I have in my larder with a beautiful flavour.  You cannot beat the olive oil of the Iberian peninsula. It's great.  Greek, Spanish  . . .  both lovely.

Altogether this steak (small thick rib eyes) combined with the sauce and chips make for a beautiful supper.  All you need is perhaps a salad on the side.  I call this dinner . . . . the epitomy of perfection!! 

 

*Steakhouse Steak and Chips*

Serves 4

Printable Recipe 

 

Beautfully cooked steak served with delicious pan fried chips and a punchy parsley sauce. 

For the steak and potatoes:

1 1/2 pounds smallish potatoes, washed, dried and cut into 1 inch wedges

60ml vegetable oil

salt and black pepper to taste

4 6-ounce rib eye steaks (1 1/2 - 1 3/4 inch thick)

For the sauce:

45g of fresh parsley leaves (1 cup)

120ml extra virgin olive oil (1/2 cup)

1/2 small red onion, peeled and chopped

60ml red wine or sherry vinegar (1/4 cup)

2 TBS water

4 cloves garlic, peeled and minced

1 tsp salt

1/4 tsp crushed red chili flakes

To make the sauce, blitz everything together in a small food processor until well combined and finely chopped.  Set aside until you need it.

For the steak and potatoes, toss the potatoes together in a microwavable dish with a lid, with 1 TBS of the oil and salt and black pepper to taste.  Cover and  microwave, stirring every 2 minutes, for about 7 minutes, until the potatoes have begun to soften.  Drain well and set aside.

Pat the steaks dry and season all over with salt and black pepper.  Heat  1 TBS oil in a large non-stick skillet.  Add the steaks to the hot oil and cook until well browned on the first side, 3 to  5 minutes. (Don't crowd the pan. If you need to do this in batches, then do)  Once they are nicely browned on the bottom side, flip over and brown on the other side, reducing the heat in the pan to medium.  This will take  a further 5 minutes or so for medium rare.  Remove to a plate and tent with foil to keep warm while you cook the potatoes.

Heat the remaining 2 TBS of oil in the skillet ove medium heat.  Add the potatoes and cook, stirring occasionally until golden brown all over and cooked through.  Serve the hot steaks on heated plates with the potatoes and some of the parsley sauce drizzled over top.  Delicious!

Look at those beautiful chips with all of that lovely colour and smattering of meat juices.  Oh boy, some good eating those are . . .  some good.  I hope you will give this a go!  Perhaps this weekend. Bon Appetit!