Steak sandwich with Stilton butter and sweet potato crisps



For the steak sandwich

For the Stilton butter

For the sweet potato crisps


  1. For the steak sandwich, heat half of the olive oil in a frying pan. Season the steak with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.

  2. Heat a griddle pan, drizzle the remaining olive oil over the ciabatta and chargrill until toasted on both sides.

  3. For the Stilton butter, place all of the Stilton butter ingredients into a bowl and mix well until smooth.

  4. For the sweet potato crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Carefully place the sweet potato slices into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon, drain on kitchen paper and season with salt and freshly ground black pepper.

  6. To serve, place one slice of ciabatta onto a serving plate and top with the steak and the Stilton butter, then the remaining piece of ciabatta. Serve the sweet potato chips alongside.