Sirloin steak with balsamic tomato butter sauce & chips

Step by Step

Step 1

Put the chips into a mixing bowl. Cover with cold water, add the salt and toss through the water, then leave to soak for 1 hour. Drain, spread over sheets of kitchen roll and pat dry. Preheat the oven to 200°C, gas mark 6.

Step 2

Add the 3 tbsp oil into a large baking tray, heat in the oven for 2-3 minutes until shimmering, then carefully tip in the chips. Toss to coat and roast for 45 minutes, turning a couple of times, until golden and crisp.

Step 3

Meanwhile, melt the butter in a frying pan over a medium heat and add the tomatoes and garlic. Cook for 5-6 minutes, shaking the pan gently, until the tomatoes are softening and starting to collapse and the garlic is fragrant but not coloured. Add 1 tbsp balsamic vinegar with the sugar and some seasoning, then turn the heat up slightly and bubble gently for a minute or so. Once the tomatoes have softened and the vinegar has emulsified into the butter, turn the heat off and set aside.

Step 4

Pat the steaks dry, season well with salt and rub with a little oil. Heat a large, heavy-based frying pan or griddle over a high heat. When hot, add the steaks and sear for 2½ minutes each side for medium-rare and browned all over, 3 minutes for medium. Remove from the pan and leave to rest somewhere warm for 2-3 minutes. Tip any resting juices and the basil leaves into the tomatoes, then quickly reheat, allowing the basil to wilt a little. Serve with the steak (on the bone, or off the bone and sliced), the chips and watercress dressed with a little more balsamic and oil, if liked.