Steaks With Salsa Verde And Sweet Potato Chips - cooking recipe

Ingredients

None None oil, for deep-frying, plus extra for brushing
2 None small sweet potatoes, peeled, very thinly sliced
2 oz anchovy fillets, drained
2 cloves garlic, chopped
2 None spring onions, finely chopped
1 None lemon, zested and juiced
2 oz baby capers, rinsed, drained
1/2 bunch flat leaf parsley, chopped
1/2 bunch basil, chopped
1 tbsp extra virgin olive oil
4 None beef sirloin steaks, about 7 oz each

Preparation

For the chips, heat oil in a deep-fryer to 275\u00b0F or add 2 inches of oil to a heavy-based saucepan. Heat on medium until a cube of bread sizzles on contact. Deep-fry sweet potato slices in batches 10-12 mins, until crisp. Drain on paper towels and season with sea salt.
For the salsa verde, crush anchovies and garlic in a mortar and pestle into a rough paste. Add spring onion and lemon zest and crush lightly. Stir in capers, herbs and lemon juice, bruising herbs a little. Season well and stir in olive oil.
For the steaks, preheat a grill or grill pan on high. Brush steaks with oil and season. Cook 2-3 mins each side for rare, or until cooked to your liking. Transfer to a plate and let rest 5 mins. Top steaks with salsa, to serve, and accompany with chips.