Steak frites recipe
 Take a little trip to Paris with this classic steak frites recipe. Simple and delicious with a classic Parisian sauce and blood orange vinaigrette. 2 x 200g/7oz skirt steaks1 large Maris Piper potatoes, peeled and cut into 2cm chipsseasonal lettuce leaves 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips seasonal lettuce leaves 1 free-range egg yolk 15g/½oz Dijon mustard30ml/1fl oz blood orange vinegar or white wine vinegar1 lemon 150ml/¼ pt olive oil salt 1 free-range egg yolk 15g/½oz Dijon mustard 30ml/1fl oz blood orange vinegar or white wine vinegar 1 lemon 150ml/¼ pt olive oil salt 50g/1¾oz shallot, thinly sliced20g/1oz confit garlic250g/9oz unsalted butter1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped40g/1½ oz anchovy fillets, drained and chopped2 free-range egg yolks1 tsp Dijon mustard 50g/1¾oz shallot, thinly sliced 20g/1oz confit garlic 250g/9oz unsalted butter 1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped 40g/1½ oz anchovy fillets, drained and chopped 2 free-range egg yolks 1 tsp Dijon mustard Method Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp.Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later.To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutesServe the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette.