Rib-eye steaks with chilli butter & homemade chips

• finely chopped parsley1 tbsp
• butter↗50g g

  softened, plus a little extra

• red chilli↗1

  finely chopped

• juice and zest ½ lemon
• olive oil↗
• rib-eye steaks↗x

  seasoned

• handfuls mixed salad leaves↗2
• floury potatoes↗450g g

  such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips

• olive oil↗2 tbsp tbsp
• thyme leaves↗1 tsp tsp
• garlic clove↗1

  crushed

Step-by-step instructions

1. 1

   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.

2. 2

   Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.

3. 3

   Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, 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.