Steak and Chips

1. Preheat the oven to 200 fan. Pop the chips into a bowl of water and leave for 10 minutes. Drain and pat dry. Place onto a baking sheet and toss with the oil, garlic powder, dried oregano, chilli flakes and a good pinch of salt and pepper. Spread out evenly and roast for 40-45 minutes, turning halfway, until super crispy. Transfer to a warm serving plate and crumble over the feta.
2. Meanwhile, heat a non-stick frying pan over a high heat until super-hot. Rub the oil over the steaks and season well. Pop into the pan and sear for 2 minute on each side. Then give the steak another 1 minute a side, adding the the butter, garlic and rosemary for the last minute and basting continuously. Remove from the pan and rest for 5 minutes covered with foil on a warm plate. This will give you a beautiful medium rare finish.
3. Pour the wine into the pan and cook for 1 minute or until the alcohol has evaporated. Turn off the heat and add the cream, vinegar and a good pinch of salt and pepper. Mix well. Pour any resting juices into the sauce to max out the flavour.
4. Mix the salad together and slice up steak. Serve everything with the sauce in a jug so you can pour as much as you like over your steak.

Serves 2

For the chips
400g potatoes, cut 1cm into chips
1 tbsp ground but oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp chilli flakes
20g feta
Salt and pepper

For the steak
1 tsp ground nut oil
1 x 450-500g rump or sirloin steak @ room temperature
25g butter
1 clove garlic, bashed
A sprig of rosemary
80ml red wine
80ml double cream
1 tsp white wine vinegar

For the salad
1 little gem lettuce, picked
½ a shallot, thinly sliced
1 tbsp olive oil
1 tbsp white wine vinegar