3 large potatoes (Maris Piper, Golden Wonder or King Edward are ideal)
vegetable oil, for deep frying, plus extra for brushing the steaks
For the steaks
2 x 275g/10oz sirloin steaks, removed from the fridge 15 minutes before cooking
salt and freshly ground black pepper
Peel and cut the potatoes into about 1cm/½in square chips by 7cm/3in long – it’s important that the chips are roughly all the same size so they cook evenly. Rinse the chips in cold water and dry thoroughly on kitchen towels.
Fill a deep-fat fryer or a deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 140C-160C/285F- 300F (CAUTION: Hot oil can be dangerous. Don’t leave unattended)
Carefully place the chips in the hot oil for about eight minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan, turn up the heat slightly for oil to reach 160-180C/320-355F.
Heat a ridged grill pan until hot. Brush the steaks with the vegetable oil. Season on both sides with salt and freshly ground black pepper. Place the steaks on the hot grill pan. After a few minutes, turn them 90 degrees, to give diamondpatterned grill marks.
Turn them over and repeat on the other side until cooked to your liking. For rare steaks, brown on both sides as described and cook for an additional minute. For medium rare, 2-3 minutes more or 4-5 minutes for well done. It depends on the thickness Allow steaks to rest while you cook the chips a second time.
Check the temperature of the oil for the chips as above. Add the cooked chips to the oil and fry for 2-3 minutes or until crisp and golden. Remove from the hot oil using a slotted spoon and drain on kitchen paper. Serve the steaks and chips with grilled tomatoes and mustard on the side