Steak, Chips with Garlic, Rosemary Butter
April 2021
This is our son Flavio’s way of cooking steak; he doesn’t like anything to distract from the flavour of the meat other than a hint of garlic and rosemary. We serve this with steamed vegetables or a green salad and I like a spoonful of mustard alongside.
By using swede instead of potato, you can still enjoy steak and chips on a low-carb diet.
Ingredients - Serves 2
1 small swede, weighing about
600g/1lb 5oz, peeled and cut into 1cm (óin) chips
25g (1oz) butter
2 garlic cloves, lightly crushed
2 sprigs rosemary
2 ribeye or sirloin steaks, weighing about 230g (8oz) each and 1.5cm (5⁄8in) thick
salt and freshly ground black pepper
Boil the swede in salted water for about 20 minutes or until tender.
Drain and set aside.
Heat a large frying pan over a high heat and add the butter, garlic and rosemary sprigs. When hot, add the steaks and season the top sides with salt and plenty of black pepper.
Fry for about 2 minutes on each side for rare and 3 minutes on each side for medium. Turn the steaks and season the other side. Tilt the pan and spoon the butter over the steaks as you cook them.
Remove the steaks from the pan and set aside to rest on a board or warm plate, tipping half of the butter over the top. Keep the pan over a medium-high heat and add the swede. Season and fry the chips for 3–4 minutes or until lightly browned all over. Serve straight away with the steaks.
This recipe is from ‘The 30 Minute Diabetes Cookbook’ available to buy HERE.
