Steak & Chips
2 large floury potatoes, such as King Edwards or Maris Piper
10 baby carrot with green tops trimmed
a bunch of nice thick asparagus
2 Scotch Beef ribeye (or sirloin) steaks, approx 200g each
a little olive oil to brush onto steak and vegetables
2 tsp finely chopped rosemary
1 clove garlic, crushed
1/2 tsp Dijon mustard
salt and pepper
75ml sunflower oil
75ml olive oil
2 tsp white wine vinegar
1-2 tbsp freshly grated horseradish (if you can't get horseradish fresh, buy bottled grated horseradish and omit the wine vinegar)
Peel the potatoes and cut into nice thick chunky chips. Scrub the carrots and trim the asparagus to retain only the tender part.
Blanche the vegetables in a pan of boiling water, asparagus and carrots for 2 minutes then drain and refresh under cold running water, and the chips for 6 minutes, drain and allow any steam to evaporate.
3 Make the mayonnaise by measuring all the ingredients into a narrow jug and emulsify with a hand-held blender till thick and smooth. Set aside.
Heat a large griddle (to take both steaks and vegetables at the same time).
Brush the potatoes with olive oil and place on a baking sheet, sprinkle with salt and bake in the oven for about 25 minutes till crisp and golden brown.
Brush the asparagus and carrots with the smallest amount of oil, and the same for the steaks but press on a little rosemary and salt and pepper, then transfer all to the hot griddle. The steaks should need about 2 to 3 minutes on each side for rare, 3 minutes each side for medium/rare and 4 to 5 mins per side for medium/well done.
Test the asparagus and carrots with the tip if a sharp knife to check tenderness.
Serve the steak with a pile of vegetables on top and some chunky chips and mayo.