Sometimes it is the simplest of dishes that bring out the best from quality ingredients. Steak and chips has to be a perfect combination and we have a recipe here that adds just that little bit more with the addition of a tasty sauce.

If you get it right a fried steak is one of the best meals you can eat anywhere. Quick and easy to do a home, you can rival any of the finest restaurants. We have a tasty selection of steak cuts to suit your preferences such as fillet, rump sirloin or rib-eye; all have  their own variations in flavour or texture. Recipe below will work well for all types  just adjust the cooking of the meat.

Our steaks come from premium Scotch beef that is slow growing and has had a natural outdoor lifestyle and a wholesome diet. For extra flavour the meat has been dry aged on the bone.

Ingredients For Steak And Chips With Marsala Wine Sauce

2 Sirloin, Rump Rib-eye or Fillet steaks from Morley Butchers
Vegetable oil
Salt and Pepper for seasoning

For the sauce:
30ml/2tbsp olive oil
2 garlic cloves, peeled and finely chopped
100ml/4floz Marsala or sweet sherry
100ml/4floz red wine
100ml/4floz good, hot beef stock or water
15ml/1tbsp tomato purée
Pinch dried chilli flakes, optional
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped flat-leaf parsley or chives

Cooking Method For  Steak And Chips With Marsala Wine Sauce

Heat the oil in a pan and cook the garlic until soft, but not coloured. Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened. Stir in the stock or water, tomato purée and chilli flakes and seasoning, if required. Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened.

To get a good tasty exterior on you steak you will need to cook it at a high temperature. To get a good evenly hot cooking surface use a pan with a heavy bottom and a very small amount of oil in the pan. Cast iron cookware is perfect for this if you have one use a griddle pan which will add some attractive stripes.

The speed at which you steak cooks will depend on the thickness of your steak. Too thin and the meat can be cooked through before the outside even started to brown, very thick can result in a charred outside and raw middle. To get the perfect result of a good crust with a juicy interior look for a steak that is at least 2cm thick. Customers in our shop can ask for their steak cut as thick as they like.

  • Rare: 2 ½ minutes each side
  • Medium: 4 minutes each side
  • Well Done: 5 minutes each side

To gauge how well cooked you steak is you can also try pressing the steak with your finger tip – soft will be rare whilst firm to the touch will be well done. Do let it rest for a few minutes before eating

You can find our complete guide to cooking steak here >>

Serve the steaks with the sauce, chips and a side salad.

This recipe for steak and chips comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes