Rib steak with pesto hollandaise and skinny oven chips
- February 2018
- Serves 2
- Hands-on time 50 min, oven time 50 min, plus soaking
Make the start of the weekend worth the wait with our maximum-pleasure, minimum-fuss take on steak and chips. It’s perfect for a night in when you want to cook and serve a meal to remember.
- 26.8g (9.2g saturated)
- 46.7g (2.1g sugars)
For the steak and chips
You can also make hollandaise (steps 3 and 4) quickly in a food processor: make the pesto first and set aside. Rinse the processor bowl, then whizz the egg yolks and vinegar. Slowly drizzle in the melted butter with the processor running until the mixture thickens. Stir in the pesto and serve.
Côte de boeuf (rib steak) is a cut from the forerib with the bone attached. The meat has good fat marbling and, as it’s cooked on the bone, lots of flavour.
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