Steak Frites

By Scott Marley

Serves 2 Ingredients 2 steaks; choose from rump, sirloin, or fillet 25g butter, softened 1 clove garlic, finely chopped 15ml fresh parsley, finely chopped 1 large potato, chopped into fine matchsticks tomatoes and shallots salad of mixed leaves sunflower oil for frying garnish mayonaise Pre-heat a non-stick griddle pan. Trim the steaks of any fat, then seal the steaks in the pan for a couple of minutes on either side. Cook a little longer if you prefer your meat medium to well done. Blend together the butter, garlic and parsley. Dot some of the parsley butter on the beef mid-way through cooking, and save the rest as a garnish. While the steaks are cooking heat the oil and fry the potato sticks until crispy. Serve the steaks with a patty of parsley butter on top, frites on the side, with a garden salad and mayonaise.

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