Chipotle Steak and Chips
By Ocado
Published on 06 February 2024
Looking for a new way with steak? Try this chipotle steak and chips recipe from food writer John Gregory-Smith, perfect for a spicy twist on the classic. “Cooking this beast of a steak can seem pretty full on but, the reverse-sear method, which essentially means you cook the steak in the oven first and then sear it on high until charred, makes it really easy and gives you a perfect medium rare finish. Paired with some simple oven-cooked chips, it’s the perfect meal to share.” Looking for more Valentines dinner recipes? Look no further.Time and servings
1 hr 20 minsTotal time
2Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 400g maris piper potatoes, peeled and cut into 1cm chips
- 5 tsp groundnut oil, plus extra to drizzle
- 50g butter, softened
- 5 sundried tomatoes in oil, drained
- 1½ tsp chipotle chilli paste, plus 2 tsp (optional)
- 50g mayonnaise
- 2 tsp Cajun seasoning
- 1 Hawksmoor 35 day-aged prime rib
- 2 garlic cloves, peeled
- 1 green salad, to serve
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Tip the chips into a bowl of cold water then, using your hands, mix well and leave for 10 mins.Step 2
Drain the chips and pat dry on kitchen towel. Tip into a large non-stick roasting tin, pour over 3 tsp groundnut oil and plenty of salt then toss to coat. Roast for 20 mins.Step 3
Meanwhile, make a tomato and chilli butter. Tip the butter, sundried tomatoes and 1 tsp chipotle chilli paste into a mini food processor and whizz until smooth. Taste and add 2 tsp more paste if you want this with a kick.Step 4
Sprinkle the remaining flour over the cake batter then add the blueberries and fold together until just combined.Step 5
Spoon and scrape the mixture into the loaf tin and cook on the middle shelf of the oven for 1 hr, or until a skewer inserted into the middle comes out mostly clean.Step 6
Remove from the oven and leave to cool in the tin for 15 mins before turning out onto a wire rack to cool completely.Step 7
Once the cake has cooled completely, whisk together the icing sugar and remaining 3 tbsp yoghurt until smooth then spread over the cake. Decorate with the remaining 100g blueberries and finely sliced lemon zest then slice thickly to serve.