- 5 potatoes, peeled and quartered
- 750ml vegetable oil
- 3 garlic cloves, peeled
- 10g parsley
- 10g rosemary
- 10g thyme
- 4 Tbsp. olive oil
- Salt and pepper to season
- 4 sirloin steaks
- 200g asparagus tips
Lace the potatoes in a pot of cold water, bring to the boil and then simmer until cooked through. Drain the potatoes and allow to cool slightly. Using a fork score the potatoes all over to create a rough surface, this creates a crunchier roast potato.
Heat the vegetable oil in a pot and when hot place the potatoes into the oil in batches and cook until golden and crispy. Drain on kitchen paper. They can be kept in the oven on a medium heat until needed.
For the herb salsa: finely chop the garlic and place in a bowl. Finely chop the herbs and add this to the garlic with 2 Tbsp. olive oil and seasoning. Stir and set aside, this is perfect spooned over lamb or beef.
For the steaks: Place the grill over a high heat. Rub the steaks with the remaining olive oil and seasoning. Place the steaks on the grill only when it is smoking and cook to your liking, turning only once. Cover the steaks with foil and allow to rest for 5 minutes. Place the asparagus tips on the same grill and cook for approximately 5 minutes, turning them a few times, flavoursome char grill marks will form.