The Farmer's Recipes

Steak with Chunky Chips and Beetroot Relish


30 minutes preparation time.

1 hour cooking time.

Serves 4.


Chunky Chips

2L (8 cups) vegetable oil

4 large potatoes, peeled and cut into 2cm thick sticks

1 ½ teaspoons salt


4 (200g each) beef eye fillet steaks

2 teaspoons olive oil

Steamed broccolini (to serve)

Beetroot Relish

2 teaspoons olive oil

1 small red onion, thinly sliced

¼ teaspoon salt

55g (1/4 cup) brown sugar

2 tablespoons port

2 tablespoons red wine

2 tablespoons red wine vinegar

6 cloves

½ teaspoon crushed black peppercorns

4 (250g) peeled and grated baby beetroot


In a large, deep saucepan, heat vegetable oil to 100 oC over medium heat.

In 3 separate batches deep fry the potatoes, for 5 minutes until tender.

Transfer cooked potato to a tray lined with paper towel to drain. Then move the chips to a wire rack set over a baking tray. Place in fridge to chill for 5 hours or until dry.

To make the relish, heat oil in another saucepan over medium-low heat. Add in onion and slat and stir for 6 minutes or until soft. Stir in sugar, port, win, vinegar, cloves and peppercorns then bring to a simmer. Cook for 3 minutes.

Stir in beetroot, then for 12 minutes, stir often until the beetroot is just tender. Then discard the cloves.

Reheat the oil to 190oC over medium heat and refry the chips, again, in 3 batches for 5 minutes until golden and crisp. Move golden chips to the tray. Season with salt once ready to serve.

Preheat a barbecue grill on medium-high. Drizzle olive oil onto the beef and cook to your liking (4 minutes each side for medium-rare). Once cooked, move to a plate and cover with foil. Leave to rest for 5 minutes.

Serve beef with chips, broccolini and beetroot relish.