Sirloin Steak with Spiced Chips, Slaw and Béarnaise Sauce

Pre-chopped potato chips and slaw, easy and delicious!

My Express Food Bag
Sirloin Steak with Spiced Chips, Slaw and Béarnaise Sauce

This dish most recently appeared in My Express Food Bag on Sunday, January 1, 2017.


  • 1 bag hand-cut potato chips, any liquid drained
  • 1 tablespoon chip spice mix


  • ½ telegraph cucumber *
  • 1 bag ranch slaw
  • ½ bag baby spinach leaves *
  • 2 tablespoons mayonnaise
  • Juice of ½ lemon


  • 550g beef sirloin steaks (at room temperature)


  • 100g Béarnaise sauce
  • ½ lemon, cut into wedges
  • Preheat oven to 220oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  • 1 Pat hand-cut chips dry with paper towels. Toss on prepared tray with chip spice mix and a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until golden and cooked through. Turn once during cooking.
  • 2 While chips are roasting, dice cucumber 2cm and place in a large bowl, along with ranch slaw, baby spinach leaves, mayonnaise and lemon juice. Toss well and season to taste with salt and pepper.
  • 3 When the spiced chips have been cooking for 10 minutes, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef sirloin steaks dry with paper towels and season with salt and pepper.
  • 4 Cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes before slicing thickly against the grain.
  • To serve divide spiced chips, slices of steak and slaw between plates. Serve Béarnaise sauce and a lemon wedge on the side.
  • SERVES 4

Nutritional Information

  • Energy: 2627 kj / 628 kcal
  • Protein: 36.4g
  • Carbohydrate: 28.3g
  • Fat: 40.4g


  • Pantry staple
  • * Shared ingredient with another recipe

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