01.tbone steak

All-American t-bone steak with sweet potato chips

  • Serves 2
  • Hands on time 15 minoven time 30 min, plus marinating
  • Easy
There are times when ‘quick cooking’ is required, and for this you need to call on the best cuts of meat. This American steak and sweet potato chips recipe uses T-bone steaks for maximum flavour and impact.

Nutritional info per serving

  • Calories898
  • Fat28.4g (8.4g saturated)
  • Protein91.8g
  • Carbohydrates64.3g
  • Salt1.6g salt

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  • 2 British, grass-fed T-bone steaks
  • 2 large sweet potatoes,
  • cut into chips
  • Good pinch cayenne pepper
  • 2 tbsp vegetable oil

For the marinade

  • 1 tbsp molasses or black treacle
  • 1 tbsp bourbon whiskey
  • ½ tbsp smoked paprika
  • ½ tbsp cider vinegar
  • 1 tbsp tomato purée
  • 2 tbsp tomato ketchup
  • Juice of ½ lime


  1. Heat the oven to 220°C/fan200°C/gas 7. Combine all the marinade ingredients in a large dish. Add the steaks and mix to coat in the marinade. Season well and set aside to marinate for at least 20 minutes.
  2. Place the sweet potatoes in a roasting tin and toss with the cayenne pepper and vegetable oil. Season with sea salt and black pepper and roast in the hot oven for 30 minutes until golden and crisp.
  3. Just before the chips are ready, heat a griddle pan or heavy-based frying pan until very hot. Add 1 steak, and cook for 2-3 minutes each side for medium rare. Set aside on a warm plate to rest while you cook the remaining steak, then serve with the sweet potato chips.
  • From the middle of the animal, this cut is a cross-section of the whole sirloin with the fillet still attached to it – the best of both worlds! The joy of this cut is that it retains and absorbs flavour from the bone. A T-bone weighs in at about 450g, so one steak could serve two, which is handy as they are quite pricey.
  • Marinate the steaks up to 24 hours in advance, and keep covered in the fridge. Bring back to room temperature for around 2 hours before serving
  • Look for British grass-fed beef when buying meat from your butcher. Grass-fed animals have a more natural life, and yield more intensely flavoured meat. They have less fat marbling than grain-fed, but this is more than made up for by the quality of the meat.
  • A red with sweetly ripe, juicy flavours will be wonderful here – go for a Californian red Zinfandel.

From May 2009

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