Grilled rib-eye

With hand-cut fries & watercress

John McCombe

Nothing beats a good bit of steak with a side of fries.

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INGREDIENTS

2 x 300g rib-eye steak portions

2 Tbsp crème fraîche

1 tsp horseradish cream

pinch of chives, chopped

a few drops of red wine vinegar

500g agria potatoes

oil for frying (or oven-roast the fries)

handful of fresh watercress

balsamic dressing

METHOD

Heat a griddle or frying pan, season the steaks with salt and pepper and cook to medium rare, then let rest.

Mix the crème fraîche, horseradish cream, chives and vinegar, and set aside. Lightly dress watercress with balsamic dressing.

To make fries: Peel potatoes and cut into even-sized batons. Thoroughly wash under cold water to remove excess starch. Dry and blanch in oil at 160ºC until just cooked (or oven-roast until crisp). Before serving, fry at 180ºC until crisp, drain and serve.

TO SERVE

Place rib-eye portions on warm plates and top with a tablespoon of the horseradish crème fraîche. Add the watercress to the plates and serve alongside fries.