Prep Time
-
Cooking Time
3hr
Serves
6
Fuel
Universal
Ingredients
Tips:
- Scotch fillet, rib-eye, porterhouse (bone-in sirloin), T-bone and rump are all suitable steaks for this recipe.
- This recipe makes 1.25-litres (5-cups) of ketchup. Store in the refrigerator for up to three months.
- Serving suggestion Serve with rocket (arugula).
Method
01.
Make slow-roasted tomato and jalapeño ketchup.
02.
Preheat oven to 220°C/425°F. Peel potatoes; slice thinly lengthways, then cut into thin chips. Combine potato and oil in a large bowl; season. Place potatoes, in single layer, on a large oven tray. Roast chips, uncovered, about 45 minutes or until golden brown and crisp.
03.
Meanwhile, combine steaks, pepper and extra oil in a large bowl. Cook steaks on a heated oiled barbecue (or grill or grill plate) about 2 minutes each side for medium rare or until cooked as desired.
04.
Serve steaks and chips with ketchup.
