Categories
 25Mins Prep Time |
 20Mins Cook Time |
 Beginner Skill Level |
people
Ingredients
- 2 Bay Leaves
- Fresh Rosemary
- 75 milliliters olive oil
- 4 SuperValu Quality Irish Sirloin Steaks
- 3 SuperValu Whole Black Peppercorns
- SuperValu Potatoes
- SuperValu Whole Black Peppercorns
- 2 tablespoons Irish Whiskey
- 100 grams SuperValu Butter
- 1 tablespoon SuperValu Marmalade
Cooking Instructions
- Place the thyme, rosemary and bay leaves into a large bowl with the black peppercorns and pour in the oil and mix thoroughly to allow the flavours to infuse.
- Place the steak into the marinade and leave them to marinade for up to 2 hours or preferably overnight.
- Then in a small bowl, soften some butter with a spatula then add in a spoonful of marmalade and 2 tsp of Whiskey. Combine until smooth. Store in the fridge until required.
- Preheat the deep fat fryer to 160°C, peel the potatoes and cut thick chip size (1cm large), place in a bowl filled up with water to store until required.
- When required, place the chunky chips on a clean kitchen towel, and pat dry the excess of water. Place the chips into the first oil.
- Deep fry for 3 – 5 minutes without coloration . This step helps the chips to become fluffly and cook thoroughly.
- Remove the chips from the oil and increase the temperature of the oil to 190°C. When the oil is ready, place the chips back in the oil, and deep fry an other 4 – 5 minutes until crisp and golden.
- Remove the chips from the oil and place in a kitchen paper lined bowl (to absorb excess oil).
- Meanwhile, preheat a ridged griddle pan over a medium-high heat. Brush the steaks with 1 tbsp olive oil and season to taste with salt and pepper.
- Sear the steaks for 2 - 3 minutes each side (for a medium finish), or longer if desired.
- Divide the chunky chips between 4 plates, then place a steak on top. Add a spoonful of the whiskey marmalade butter and allow to melt over the steak.