Recipe Index

Ingredients

• 2 x 7 oz skirt steaks
• 1 large floury potato, peeled and cut into ¾ in chips
• vegetable oil, for frying
• a handful of seasonal lettuce leaves
• 1 free-range egg yolk (for the dressing)
• ½ oz Dijon mustard (for the dressing)
• 2 Tbsp white wine vinegar
• juice of 1 lemon, divided
• 10 Tbsp olive oil
• salt and black pepper, to taste
• 1¾ oz shallot, thinly sliced
• ¾ oz confit garlic, mashed
• 8¾ oz unsalted butter, softened
• 1 tsp chervil, finely chopped
• 1¾ oz flat-leaf parsley, finely chopped
• 1½ oz anchovy fillets, drained and chopped
• 2 free-range egg yolks (for the butter)
• 1 tsp Dijon mustard (for the butter)

Method

1. Make the herb butter first: beat the softened butter with the shallot, confit garlic, chervil, parsley, anchovies, the 2 egg yolks and the teaspoon of mustard until well combined. Season, roll into a log in cling film and chill until firm.
2. Make the dressing: whisk the single egg yolk with the ½ oz mustard and the vinegar, then slowly whisk in the olive oil to make a loose vinaigrette-style dressing. Add lemon juice, salt and pepper to taste.
3. Soak the chips in cold water for 30 minutes, drain and dry well. Fry at 300°F for 6-7 minutes until soft but pale, then drain. Just before serving, fry again at 375°F for 2-3 minutes until crisp and golden, and salt well.
4. Bring the steaks to room temperature and season generously. Sear in a dry, smoking-hot pan for 2-3 minutes on each side for rare to medium-rare — skirt is best kept pink. Rest for 5 minutes.
5. Dress the lettuce leaves lightly with the dressing.
6. Slice the steaks against the grain, top each with a thick slice of the herb butter so it melts over the meat, and serve at once with the frites and the dressed leaves.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data