Steak and Egg with Herbed Chilli-Butter (with chips)
April 17, 2012 in Uncategorized
When I think of Steak and egg (with chips of course), I always think of my dad and one of my mom’s favourite films, Shirley Valentine. I think about my dad because when I was younger this was the one meal that stood out for me which my dad made really well. His steak was always melt-in-the-mouth and his chips were the best chips in the world. I think about Shirley Valentine because of her husband who always demanded his steak & egg on a Monday, I think it was. She eventually got fed-up, threw the steak & egg against the wall and went to Greece to have love affairs with intriguing Greeks and drink wine on the beach.
So when I saw a photo of Porterhouse steak on the Saveur website (http://www.saveur.com/article/Recipes/Porterhouse-Lemon-Thyme-Butter), I knew I had to make steak, egg & chips for dinner. I decided to make a herbed chilli-butter to serve on top of the hot steak as I just love the way it melts and oozes it’s way around the plate lending flavour to everything it touches. The herbs & chilli also really complimented the fried egg on top of the steak.
I’m not adding the recipe for the chips as I don’t think I need to teach anyone how to fry a chip. What I will say is that I like to leave the skin on the potatoes when I cut the chips and I always allow the cut chips in a large bowl of water to get rid of some of the starchiness and then I drain them and dry them very well with kitchen paper before frying them in very hot canola/sunflower oil. I add a good pinch of Maldon sea salt (the smoked one also works really well here), as they come out of the oil and then serve them immediately with the steak, egg and herbed chilli-butter.