Steak Fingers with Chippies and Bearnaise Sauce

CHIPPIES

• 600g potatoes, scrubbed *

STEAK FINGERS

• 550g beef rump steaks, cut into fingers (at room temperature)

GREENS

• 2 cups frozen peas
• 1 head broccoli, cut into florets

TO SERVE

• 100g Béarnaise sauce (optional, adults)
• Tomato sauce (optional)

• Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high (if using).
• 1 Cut potatoes into long, 1–2cm-thick chips. Toss with olive oil on prepared tray, season with salt and bake for 25–35 minutes, until golden and crispy. Turn once during cooking.
• 2 When potatoes have about 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on a medium-high heat.
• 3 Cook steak fingers, in batches (do not overcrowd the pan), for about 1 minute each side for medium rare, or until cooked to your liking. Remove from pan and cover with foil to rest for 5 minutes.
• 4 Bring a large pot of salted water to the boil. Add peas and broccoli to pot of boiling water and cook for 2–3 minutes, until bright green and tender
• 5 Gently heat Béarnaise sauce in small pot on a low heat (if desired).
• To serve, Place chippies, steak fingers and greens onto each plate. Spoon Béarnaise sauce over steak (if using).
• SERVES 4-5

Nutritional Information

• Energy: 1987 kj / 475 kcal
• Protein: 37.6g
• Carbohydrate: 25.5g
• Fat: 23.8g

Legend

• Pantry staple
• * Shared ingredient with another recipe