Steaks With Salsa Verde And Sweet Potato Chips Recipe

Name: Steaks With Salsa Verde And Sweet Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the chips, heat oil in a deep-fryer to 275u00b0F 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.
2
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.
3
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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Steaks With Salsa Verde And Sweet Potato Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steaks With Salsa Verde And Sweet Potato Chips

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