Ingredients: -
4 x 200g rump steaks,
4 tsp olive oil,
Salt and pepper to taste,
Air Fryer Chips: -
3 large potatoes,
2 Tbsp light olive oil,
Sea salt, to taste,
Steak Sauce: -
¼ cup tomato sauce,
3 Tbsp worcestershire sauce,
2 ½ Tbsp white vinegar,
2 Tbsp dijon mustard,
½ tsp salt,
½ tsp pepper,
METHOD: -
Grill Steak: -
Brush the steaks lightly with oil.
Season with salt and pepper.
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Cook on one side until the first sign of moisture appears.
Turn steaks once only.
Test the steaks for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 mins before serving
To serve, place the steaks on plates,
Chips: -
Preheat air fryer to 180°C.
Peel potatoes and cut into chips, around 2-inches long by ½-inch thick.
Place chips into a large bowl of cold water and allow to soak for 20 mins.
Drain, and pat chips dry with a paper towel.
Place chips in a large bowl, drizzle with oil and toss to coat.
Place chips in air fryer basket, and air fry for 25-30 mins, shaking the basket every 10 mins to redistribute the fries so they cook evenly and air fry until they are golden brown and crispy. Sprinkle salt over the chips and shake to season them evenly.
Steak Sauce: -
Add tomato sauce, worcestershire sauce, vinegar, mustard, salt and pepper.
Blend until mixture is smooth.
Heat and serve in ramekins, with your steak and chips, and serve with your favourite salad.