Steak with blue cheese and mixed chips recipe
Treat your loved one to an extra-special meal this Valentine’s Day. Tender steak is topped with blue cheese butter and served with homemade chips for a restaurant-quality meal that’s kind on the wallet.
See method- Serves 2
- Takes 40 mins
- 609 calories / serving
Ingredients
- 25g Danish blue cheese
- 125g unsalted butter, softened
- 200g sweet potato, scrubbed and cut into chips
- 250g ready-made polenta, cut into chips
- 2 tbsp sunflower oil
- 5g fresh parsley, chopped (optional)
- 250g pack beef ranch steaks with garlic and chilli seasoning
- 20g wild rocket, to serve
Each serving contains
- Energy
- 2545kJ 609.0kcal
- Fat
- 33g
- Saturates
- 12g
- Salt
- 3.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 40.8gProtein 34.2gFibre 6.2g
Method
- Mash the blue cheese and butter in a bowl with a fork. Line a ramekin or small pot with baking paper or clingfilm and press the butter into it. Cover, then transfer to the fridge to firm up.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the sweet potato and polenta on a baking tray, drizzle with 1 tbsp oil and toss gently to coat. Bake for 30-35 mins or until golden. Scatter with most of the parsley, if using, and season to taste.
- Meanwhile, fry the steaks in the remaining oil to pack instructions and set aside to rest. Put the blue cheese butter in the hot pan the steak was cooked in and melt over a medium heat for 1-2 mins until sizzling. Off the heat, stir in the remaining parsley, if using, then pour over the steaks. Serve with the fries and rocket on the side.
- See more Valentine's Day recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
