Steak with sweet potato chips

6 June 2019 / Posted in Dinner Easy meals

If you enjoy red meat, you are likely to agree that nothing beats a well-cooked steak – juicy, tender and full of flavour.

The correct temperature, cooking time and method is key when pan frying steak and AMC cookware is your secret weapon. Choose a wide-based pan like an AMC 28 cm Chef’s Pan, 30 cm Fry Pan or 30 cm Electric Frying Pan so that you don’t crowd the pan too much. Overcrowding cools down the base and the meat will push out liquid, only to end up simmering instead of frying. Before starting, heat the pan over a medium temperature with the lid on, until the Visiotherm® has reached the first red area. This way you will know the temperature is perfect. Depending on the type of steak, a thin layer of oil can be added to the unit before frying or brush the meat with a little oil instead. Remember at the right temperature, the natural fat in meat will melt and can be used for the pan-frying process in an AMC unit, without burning.

To fry the steak, place it in the hot unit and give it time to brown before turning it over. If the steak is very thick, once browned on both sides, cover with the lid and simmer for a few minutes. This will ensure that it cooks through, but still remains juicy and tender. A good quality piece of meat, cooked well, won’t need to be served with too many extra sauces or seasonings. A squeeze of lemon juice, a sprig of thyme or rosemary and grind of salt and pepper is all you need.

Steak with sweet potato chips

Serves 4

Chips
6 - 8 small sweet potatoes (skin on), cut into wedges or thickly sliced
30 ml (2 tbsp) olive or avocado oil
salt and pepper to taste

Steak
4 x 200 - 300 g steaks of your choice, excess fat removed
30 ml (2 tbsp) olive or avocado oil
lemon juice to taste

Method

Chips: Preheat oven to 180 °C. Line a baking tray with baking paper. Place sweet potato in a large bowl and rub oil all over. Season with salt and pepper. Place sweet potato on the baking tray and roast for 30-45 minutes or until golden brown and cooked.
Steak: Fry steak when the sweet potatoes are almost cooked. Heat an AMC 28 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area.
Rub each steak with oil and fry steaks for 4-5 minutes on both sides until golden brown. You will be able to see as the meat changes colour and starts to cook. Season with salt, pepper and a few drops of lemon juice.
Turn the steaks with tongs and fry for another 4-5 minutes on the other side – this will result in medium-done meat. Season again with salt, pepper and lemon juice. Rather season the meat while frying and not too long in advance, as salt tends to draw the natural juices from the meat and could make it tough.
Fry steak until done to your preference. For a rather thick steak, reduce the heat and cover with the lid for the last 3-5 minutes.
Keep the steak warm and allow to rest for a few minutes before carving it. This allows the juices to settle.
Serve with sweet potato chips and a salad or veggies of your choice.

Tips:

Buy sirloin or rump as a larger cut from the butcher. This way you can decide how thick you want each portion. Always carve meat against the grain, otherwise it could appear tough. Allow 200 - 300g meat per person.
Sprinkle 30 ml (2 tbsp) fresh thyme over meat when seasoning it. It’s also delicious on the sweet potato wedges.
If your family prefers potatoes to sweet potatoes, prepare potato chips in the same way.

Download a printable version of this recipe here