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Steak with Chilli Sweet Potato Chips and a Garlic and Lemon Aioli Dip

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1h 20
Serves 2
Not too Tricky
Ingredients

Chips:

2 Large Sweet Potatoes

2 tbsp Mr Hugh’s Chilli

Pinch Coarse Sea Salt

Black Pepper

1 tbsp brown sugar

Steak:

Cup of Parsley Leaves

2 Large Steak of your choice

Mr Hugh’s Extra Virgin

Aioli:

1.5 tbsp Mr Hugh’s Lemon

80g Mayonnaise

1.5 tbsp Mr Hugh’s Garlic

¼ tsp salt

¼ tsp pepper

Method

Heat your oven to 180 degrees.

To start, cut your 2 large sweet potatoes in half, with the skin on. Thinly slice the half potatoes into small, rectangular but equally sized pieces (to your size preference.) Insert these into a clear sealable bag, along with 2 tbsp Mr Hugh’s Chilli oil, generous pinch of coarse sea salt, generous pinch of black pepper and 1 tbsp of brown sugar. Shake well for around minute until all chip pieces are covered, then place in an oven tray and leave to marinade for 30/40 minutes.

Whilst your chips are marinating, you can make your Garlic and Lemon Aioli. Take your mayonnaise, Mr Hugh’s Garlic, Mr Hugh’s Lemon, salt and pepper and stir together ingredients ensuring a smooth consistency and place in fridge ready to serve.

Once the chips have marinated to your liking, open your pre-heated oven and put your chips in. Cook for around 35-40 minutes ensuring you keep checking them and turning them over ensuring an even cook.

10-15 minutes before your chips are ready to be taken out of the oven, heat 1tbsp of Mr Hugh’s extra-virgin oil in a non-stick frying pan with a pinch of coarse sea salt and fry your steak to your preference.

Slice your steak up into smaller pieces once cooked and garnish with finely chopped parsley leaves, and serve with your sweet potato chips in a bowl next to your Aioli.