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Steaky Chips with Peppercorn Sauce

There’s something heartwarming about the aroma of a sizzling steak and crispy chips wafting through your home. This recipe for Steaky Chips with Peppercorn Sauce brings back memories of cozy family dinners and gatherings with friends. It's a dish that's not only satisfying but also incredibly easy to whip up, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steaky Chips
  • 4 pieces sirloin steaks Tender and juicy, perfect for searing.
  • 4 large potatoes The heart of our crispy chips.
  • 2 tbsp olive oil Helps achieve that golden crispiness.
For the Peppercorn Sauce
  • 1 tbsp black peppercorns Adds a lovely kick to the sauce.
  • 1 cup beef stock A flavorful base for our sauce.
  • 1 tbsp Worcestershire sauce For that umami depth.
  • 1/2 cup heavy cream Makes the sauce rich and creamy.
  • Fresh parsley for garnish

Equipment

  • Skillet
  • Baking Sheet
  • Oven

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). This ensures our chips get that perfect crispy texture.
  2. Step 2: Cut the potatoes into thick chips and soak them in cold water for 30 minutes. This helps remove excess starch, making them crispier. After soaking, drain and pat them dry.
  3. Step 3: Toss the chips in olive oil, salt, and pepper, then spread them on a baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden and crispy.
  4. Step 4: While the chips are baking, season the sirloin steaks with salt and pepper. Heat a skillet over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Once cooked, remove from the skillet and let them rest.
  5. Step 5: In the same skillet, add the black peppercorns and cook for about 1 minute. Then, pour in the beef stock and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
  6. Step 6: Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
  7. Step 7: Serve the steaks alongside the crispy chips and drizzle the peppercorn sauce over the top. Don’t forget to garnish with fresh parsley for that beautiful touch!

Notes

Store any leftover chips in an airtight container in the fridge for up to 3 days. They can lose their crispiness, so consider reheating them in the oven. The peppercorn sauce can also be refrigerated for up to a week. Just reheat it gently on the stovetop, adding a splash of beef stock or cream to loosen it up.