Steak & chips with crispy onion rings
500 g, cut into thick chips
Calorie controlled cooking spray
Beef rump steak, lean, raw
Peas, frozen, boiled
½ glass(es), medium
Plain White Flour
75 g, seasoned
2 medium, sliced and separated into rings
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Toss the potato chips with ½ tbsp oil and spread over a baking tray. Cook for 30 minutes, turning the chips once, or until they are golden and crisp.
- Meanwhile, put the onion rings in a bowl and pour boiling water over to soften. Set aside while you make the coating. Whisk the sparkling water into the seasoned flour to form a smooth batter and then stir through the oil. Drain the onion rings then turn them in the batter to coat and then toss in the cornmeal. Line another baking tray with parchment and turn the onion rings out onto the parchment. Bake alongside the chips until the onion rings are crisp and golden.
- When the chips and onion rings are nearly ready, heat a large griddle or frying pan until really hot. Mist the steaks with cooking spray and then add to the pan and cook for 3–4 minutes on each side or until done to your liking. Let the steaks rest while you cook the peas and then serve both with the chips and crispy onion rings.