What better way to spend a chilly winters night in than with a juicy, spicy halal steak? We love a good halal rib-eye steak that is nicely marbled and melts in your mouth. The roasted home made chips make a nice rustic side dish to accompany your halal gourmet meat cut.
What you need:
For the steaks -
1 tbsp finely chopped parsley
50g butter, softened, plus a little extra
1 red chilli, finely chopped
juice and zest ½ lemon
2 x 8oz halal rib-eye steaks seasoned with Halalnivore's 'Steak Night Special' rub
2 handfuls mixed salad leaves
For the chips -
450g floury potatoes, such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips
2 tbsp olive oil
1 tsp thyme leaves
1 garlic clove, crushed
A few pinches of Halalnivore's Rosemary and Garlic Himalayan Pink Salt
How to make it -
For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season with some salt. Roast for 35-45 mins until golden and crisp.
Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 3-5 mins on each side (for medium rare), then transfer to plates.
Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.
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