© David Loftus
homemade ketchup with the best steak and grilled chips ever
When it comes to steak, you should feel free to use the cut you like best, but to my mind ribeye is the daddy! If you’ve never tried it before, please do. Buy it from a good butcher who has quality meat and, most importantly, try to get beef that has been hung for at least twenty-one days, as this will have much more fl avor and tenderness. Even though this is an everyday meal, there are a few little tips and optional extras in this recipe to help make it the best steak you’ve ever had. And the homemade ketchup goes so well with it.
Either light your barbecue and let it burn down to nice hot glowing coals, or preheat the oven to 350ºF and heat up your griddle pan.
Bring a pan of salted water to the boil and parboil your potato slices for 5 or 6 minutes until tender but still holding their shape, then drain well in a colander. Toss the potatoes with a glug of olive oil, a good pinch of salt and pepper, half the picked rosemary leaves, the sage leaves and the lemon zest. Look at your steaks – you’ll notice there’s a big fi rm piece of white fat right in the middle. Carefully pinch most of it out and then literally push little pieces of it into the steak meat. It may sound a bit mad, but this means you’ll distribute the natural fat through the meat, making it tastier and moist in return. Pat the steaks with olive oil. Chop up the rest of the picked rosemary leaves and sprinkle over both sides of your steaks with a good pinch of salt and pepper as well.
To give your steak and potatoes some extra flavor, tie the two remaining rosemary sprigs together and bash them in a pestle and mortar with a little salt, the lemon juice and a glug of olive oil. As you cook and turn your food, brush it with the rosemary branch to fl avor it with all the lovely lemony oily juices from the pestle and mortar.
At this point, if you’re cooking indoors on a small griddle pan, you need to start griddling your slices of potato, in batches, until they’re all nicely charred on both sides. Remove them to a roasting pan, in one layer, and pop them into the oven to crisp a little further. Cook the steaks on the griddle pan to your liking, turning them every minute. It’s even better if you’re cooking on a barbecue, because you’ll have more space so you can do it all at the same time. As the potato slices start to look good, move them over to the edge of the barbecue to keep warm while you cook your steaks, and don’t forget to let them rest on a plate before eating.
Great served with a little arugula or watercress salad – and your homemade ketchup, of course!
• sea salt and freshly
• ground black pepper
• 16 all-purpose potatoes, scrubbed and sliced lengthwise into 1/2-inch slices
• extra virgin olive oil
• 6 sprigs of fresh rosemary, leaves picked from 4 of them
• 3 sprigs of fresh sage, leaves picked and torn
• zest and juice of 1 lemon
• 4 x 9-ounce ribeye steaks
• homemade tomato ketchup