Friday night fish pie
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
Chimichurri-style steak sarnies & cheat's spicy fries
- Preparation and cooking time
- Prep:
- Cook:
- plus 10 mins resting
- Easy
- Serves 2
Skip to ingredients
- 2 x 200g rump steaksfat removed
- 2 long ciabatta rolls
- 2 handfuls of rocket
For the fries
- 30ml sunflower oil
- 270g shop-bought frozen fries
- Cajun spice mix
For the chipotle mayo
- 70g mayonnaise
- 1 tsp chipotle chilli paste
- ½ limezested and juiced
For the chimichurri
- 1 banana shallotpeeled and roughly chopped
- 1 red chillifinely chopped
- 1 garlic clovecrushed
- 1½ tbsp sherry vinegar
- small bunch of parsley
- small bunch of coriander
- 50ml extra virgin olive oil
Nutrition: Per serving
- kcal1101
- fat53g
- saturates8g
- carbs89g
- sugars5g
- fibre8ghigh
- protein63g
- salt1.7g
Method
step 1
Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
step 2
Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
step 3
For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
step 4
Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
step 5
Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.
