Friday, 21 November 2014

Scottish Sirloin Steak, Egg and Cheesy Chilli Chips

Griddled steak and fried egg on toast with spicy, cheesy chips

Steak, egg and chips is a Scottish and wider British classic dish. It is enjoyed by millions on a regular basis and, provided above all that the steak is cooked properly, is delicious in its simplest form. This little experiment, however, introduced a new dimension to the recipe by adding cheese and sliced chillies to the chips. Be warned, however, that this can be hot - even when ostensibly mild chillies are used! - as the seed membranes which contain the heat are left fully intact.

Scottish sirloin steak

Ingredients (Serves One)

1 large baking potato, peeled and sliced/chopped in to chips
1 sirloin steak
Vegetable oil for griddling/frying
Salt and pepper
1 red chilli, sliced in to discs
1 green chilli, sliced in to discs
2 ounces (50g) Scottish cheddar cheese, coarsely grated
1 egg
1 thick slice of bread cut from farmhouse loaf or similar
1 garlic clove, peeled and lightly crushed
Shredded basil leaves to garnish

Parboiled chips ready for the fridge


If you make chips the same way I do, you will need to start their preparation well in advance. This is the three step method of firstly parboiling then cooling the chips in the fridge, frying once and recooling before frying a second time. You don't of course have to use this method and can prepare the chips any way you choose.

Oiling sirloin steak for griddling

There's no doubt that griddling gives a steak a superior appearance on the plate and it also cooks it more quickly. It is vital, however, that you bring the cast iron ridged griddle pan up to a searingly hot heat before you put the steak anywhere near it. You should also oil the steak rather than the pan and I find a pastry brush is perfect for this purpose.

Starting to griddle sirloin steak

I have over the years encountered a huge difference of opinion - even between top chefs on TV - regarding whether a steak should be seasoned before or after frying/griddling. I can only therefore go with my own experience and state that I find the results to be infinitely superior where the steak is seasoned only after it is cooked. When the steak was oiled and the griddle was ultra hot, I therefore laid the steak carefully on the pan with cooking tongs.

Sirloin steak is turned in griddle pan

The cooking time will vary depending upon how you like your steak served and on the thickness of the steak. I gave this steak two minutes each side.

Sirloin steak is left to rest

When the steak is done, lift to a heated plate, season with salt and pepper, cover with tinfoil and leave it for eight to ten minutes to rest while you prepare the rest of the meal ingredients. The chips went on for their second deep frying as soon as the steak came off the griddle.

Sliced chillies and grated cheese for chips

Drain the chips on a plate covered with kitchen paper, seasoning them with salt, while you bring your grill/broiler up to a high heat.

Chips are laid on small roasting tray

Lay the chips as shown on a small roasting tray, roughly in a single layer.

Cheese and chillies are scattered over chips

Scatter the chips with the cheese and chilli mix, trying to space the chilli slices out as evenly as possible.

Cheese is melted over chips

Put the tray under the grill until the cheese is melted.

Pan is lightly oiled for frying egg

Use a scrunched up sheet of kitchen paper to create a film of vegetable oil only in a small, non-stick frying pan. Bring up to a medium to high heat.

Egg is broken in to bowl for adding to frying pan

When frying eggs, breaking the egg firstly in to a small bowl not only makes it easier to add to the frying pan, it allows you to season it in advance.

Frying egg

Gently pour the egg in to the frying pan and reduce the heat after about twenty seconds, once the egg is clearly going to hold its shape. The egg is ready sunny side up as soon as the white is set all the way around the yolk. This takes about three minutes.

Thick slice is cut from farmhouse loaf

Put your bread on to toast until golden on both sides.

Toasted farmhouse bread

Lay the toast first of all on your serving plate and rub with the crushed garlic clove. The garlic is of course entirely optional but does add a little extra twist to the flavours of the dish.

Rested sirloin steak is laid on toast

Lift the rested steak with a spatula on to the toast.

Fried egg is laid on sirloin steak

The fried egg can be lifted straight from the frying pan on to the steak. You should also find that the chips are bound together by the melted cheese and can easily be lifted on to the plate with your spatula.

Cheesy, chilli chips are plated with steak and egg on toast

Scatter the basil over the egg and enjoy this delicious variation on a classic Scottish/British dish.

Tucking in to steak, egg and cheesy chilli chips

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