Steak & frites – Grilled steak and chips
4 organically grown beef sirloin steaks
grape seed oil
Fleur de sel salt and crushed pepper
fresh leaf parsley and mixture of basil
1 kg of large Rosamunda potatoes
Peel the potatoes and cut them into thin sticks. Place them immediately in cold water for at least an hour. Remember to dry them by pressing with a towel before frying. Heat oil (about 10 cm deep) in a tightly sealed saucepan. Place half of the potatoes into the boiling oil and fry until their surface is white. Lift the chips out with a sieve and place them on paper to allow the oil to drain away. Fry the rest of the chips in the same way. Before serving, fry the chips a second time until they are crispy and brown.
Cook the steaks while the chips are being fried a second time.
Heat the frying pan. Sprinkle salt flakes onto the pan. The pan is
hot enough when a drop of water sizzles when poured on the pan. Fry
the steaks for 2 minutes, then turn and fry the other side for 2
minutes. Finish off the steaks before serving with good chopped
herbs and pour good virgin olive oil over them.