6-8oz (168-224g) beef steak of choice - always well marbled
1 large baking potato
2 tbsp olive oil
1/4 cup of light mayonnaise
1/4 small spring onion - finely diced
1/4 tsp mixed herbs
1/4 garlic clove - micro diced
Handful of salad leaves
Smear of your favourite mustard - wholegrain, dijon, French…
2-3 pinches of flakey salt
Chef’s pinch of dressing cheese, feta, parmesan, ricotta…
Preheat oven to 175C, lay 1 tbsp oil onto a sheet pan and pop in the oven.
Pat your steak dry and dust with salt all over. Typically around 1% of the cuts weight.
Wash and chip your potatoes, leaving the skin on and add to a pan of salted boiling water and cook for 6 minutes with the lid on. Discard water and replace the lid and toss the chips very carefully just once or twice to fluff up the outer layer with a fine mash. Carefully remove the sheet pan from the oven and lay your frites evenly into the oil so they don’t touch and add salt. Pop back into the oven for 30/40 minutes until crispy.
Halfway into the cooking time, pat off any moisture from the steak and heat your griddle over high for 6-8 minutes. Once hot and heat is in the cast iron, back off to medium high heat. Lay the steak into the pan and press to assure contact, cook for 30s then turn 45*, flip the steak and cook for another 30s, turn 45*, turn the heat off and cook until the steak reaches just under your preferred doneness. Place on a warm plate and rest.
Dice spring onion, micro dice the garlic, and add the mixed herbs to the mayonnaise. Mix well.
Decant frites into a bowl with kitchen towel, remove towel then season. Aim for *ahem* McFrench fries *ahem*. Spread mustard, add leaves and dust with cheese, lay steak and chips and eat with mayo.