Madeleine Shaw's steak with parsnip chips

"This is an absolute favourite of mine, it’s a spin on a dish that everyone loves." – Madeleine Shaw

40 mins

2

Easy

• 2x Field & Flower sirloin steaks
• 250g parsnips
• 4tbsp coconut oil or butter
• Sea salt & freshly ground black pepper
• Mustard, to serve
• Salad greens, to serve

1. Preheat the oven to 220°C/Gas 7.

2. Grind pepper and salt over the steaks and leave them to marinate at room temperature. Meanwhile, cut the parsnips into thin frîtes.

3. Melt 3tbsp coconut oil or butter in a roasting tin and toss the parsnips in this with a good grind of salt and pepper. Roast until golden brown, flipping them over halfway through cooking time. They will cook in 15–20 minutes, depending on your chip size.

4. Just before the chips are ready, heat a frying pan over a high heat and add 1tbsp of coconut oil.

5. When the pan is hot, cook the steaks for 2 minutes on each side. (This is for rare steak; cook another few minutes for medium/well done) .

6. Serve with mustard and some salad greens.