Grilled rib eye of beef with basquaise rooster potatoes

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Grilled rib eye of beef with basquaise rooster potatoes
Grilled rib eye of beef with basquaise rooster potatoes

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Nice steak and chips

Servings:Serves 4
Calories per serving:1064
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Recipe author:JuliaBalbilla
First published:20th January 2013

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Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cook the whole unpeeled Rooster in boiling salted water until almost cooked.
  2. Drain and leave to cool.
  3. Cut the potatoes into 1cm wide slices.
  4. Brush the Skin side of the pepper with oil, place onto a tray and put under a hot grill until the skin blisters and blackens, peal off the skin and cut into strips.
  5. Heat a large frying pan with vegetable oil, place the potatoes evenly into the hot oil and fry until golden brown, turn the potatoes and again fry the other side.
  6. Add the butter to the potatoes, when the butter is foaming add the peppers, garlic, olives and seasoning and toss together.
  7. Serve with grilled steak & garnish with chopped parsley.

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