All-American T-bone steak with sweet potato chips
- May 2009
- Serves 2
- Hands on time 15 minoven time 30 min, plus marinating
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.
- Dairy-free recipes
- 28.4g (8.4g saturated)
- 1.6g salt
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.
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