Rib-eye steaks with chilli butter & homemade chips

Ingredients

• 1 tbsp parsley finely chopped
• 50 g butter softened plus a little extra
• 1  chilli red finely chopped
• 0.5  juice of lemon 
• 2 servings olive oil 
• 400 g rib-eye steaks 
• 2 handfuls salad leaves mixed
• 450 g floury potatoes such as estima, king edward or maris piper, peeled and cut into chunky chips
• 2 tbsp olive oil 
• 1 tsp thyme leaves 
• 1  garlic clove crushed

Equipment

• frying pan
• oven
• baking pan

Directions

1. For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
2. Heat oven to 200C/180C fan/gas
3. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
4. Heat a good glug of oil in a frying pan.
5. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.