Steak, chips and peas

Name: Steak, chips and peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 900 g Sirloin steaks, 4 steaks, about 2.5cm thick; 15 ml Vegetable oil; 20 g Butter; 3 g Salt; 2 g Black pepper; 900 g Oven chips; 300 g Frozen peas; 4 Tomatoes, halved; 250 g Mushrooms, large flat ones, or whole closed cups; 10 ml Vegetable oil

Sirloin steaks seared hard and rested in a little butter, with a tray of crisp oven chips, peas, and grilled tomatoes and mushrooms on the side. The pub classic at home.

Ingredients

900 g Sirloin steaks, 4 steaks, about 2.5cm thick
15 ml Vegetable oil
20 g Butter
3 g Salt
2 g Black pepper
900 g Oven chips
300 g Frozen peas
4 Tomatoes, halved
250 g Mushrooms, large flat ones, or whole closed cups
10 ml Vegetable oil

Method

Heat the oven to 220°C (200°C fan) and take the steaks out of the fridge. Spread the chips on a tray and bake for 25 minutes, turning halfway.
Put the tomatoes and mushrooms on a second tray, brush with oil, season and roast on the shelf below the chips for 15 minutes.
When the chips have about 10 minutes left, pat the steaks dry and season well. Heat the oil in a heavy frying pan until smoking and cook the steaks for 2 to 3 minutes a side for medium-rare, longer if you like them well done, turning every minute.
Add the butter to the pan for the last minute and spoon it over, then lift the steaks onto a warm plate and rest for 5 minutes.
While the steaks rest, simmer the peas for 3 minutes and drain.
Serve each steak with a pile of chips, peas, the tomatoes and mushrooms, and the pan juices poured over.