Alright, let’s be honest — nothing quite hits like steak and chips when you’re craving something solid and soul-soothing. Not fancy. Not fiddly. Just honest food. My dad used to call it “proper tea” — as in, “we’re having proper tea tonight, none of your pasta nonsense.” I can still picture him grinning, pint in hand, flipping steaks on the stove with way too much pepper.
This version from the Hairy Bikers is about as no-nonsense as it gets — seasoned wedges, sizzling steak, buttery peas. It’s one of those meals where you don’t need a plan. Just a hot pan, a bit of timing, and someone ready to fight you for the crispiest chip.
Why You’ll Love It
- It’s a classic — steak + chips = can’t go wrong
- Everything’s oven or pan — no deep frying, no stress
- Budget-friendly cuts work well — no need for a £30 ribeye
- Ready in about half an hour — faster than ordering takeaway
- Great for a date night or a greedy Thursday
- Customisable — swap peas for mushrooms, throw in a sauce, or just keep it simple
Ingredients
- 2 baking potatoes, cut into wedges
- 30ml (2 tbsp) olive oil
- ½ tsp paprika
- 250g (8oz) frozen peas
- 1 Little Gem lettuce, torn into pieces
- Handful fresh mint leaves
- 1 lemon, juiced
- 475g (15oz) beef sirloin steak (or whatever cut you like)
How to Make It
Start with the chips:
Preheat your oven to 190°C (fan 170°C). Toss the potato wedges in a roasting tray with 1 tbsp olive oil, the paprika, and a pinch of salt. Spread them out — if they’re piled up, they’ll steam. Roast for about 35 minutes, flipping once halfway.
Boil the peas and shock ‘em:
Bring a small pot of salted water to a boil. Chuck in the peas, cook for 2 minutes, then drain and rinse under cold water. It stops them going mushy. I always forget this bit, but it really makes them pop.
Mix up the salad:
Toss the lettuce and mint in a bowl. Whisk together the lemon juice, remaining olive oil, and a bit of black pepper. Set aside for now — don’t dress it yet or it’ll go soggy.
Prep and sear the steak:
Let the steak come to room temp if you’ve just taken it out of the fridge — makes a big difference. Rub with a little oil and season well with salt and pepper. Heat a frying pan until it’s hot-hot. Sear the steak 4–5 minutes per side for medium, less if you like it rarer. Rest it on a chopping board for 5 minutes once done.
Finish the sides and plate up:
Dress the salad, reheat the peas if you like, or pour over some of the steak pan juices — that’s my move. Slice the rested steak against the grain, pile it next to those golden chips, and serve it all while it’s still sizzling.
Common Mistakes and How to Dodge Them
Why are my chips soft, not crispy?
You probably crowded the pan or used too little heat. Give them space and use a hot oven — 190°C minimum.
My steak’s tough — what happened?
Could be overcooked or not rested. Resting helps the juices settle back into the meat. Don’t skip it, no matter how hungry you are.
The peas taste dull — any tips?
Try a knob of butter or a splash of lemon juice. Or just stir in some mint or pan juices for an easy lift.
How do I know my steak’s done?
If you’ve got a meat thermometer, use it — 145°F for medium rare. Otherwise, use the finger poke method or just slice and peek.
Storage and Reheating
Fridge: Store leftover steak and chips in an airtight container — up to 3 days.
Freezer: Freeze chips and steak separately, wrapped well. Eat within 3 months.
Reheating:
- Oven: 180°C for 10–12 mins, chips and steak both on a tray. Cover the steak loosely.
- Skillet: Chips first (5 mins, turning often), then steak (1–2 mins per side).
- Microwave: Works in a pinch, but the chips go soft. Still tasty though.
Frequently Asked Questions
What cut works best?
Sirloin’s a good all-rounder, but rump, ribeye, or flat iron all work. Just adjust cook time.
Can I make this veggie?
Yep — swap steak for portobello mushrooms or halloumi, and maybe a chimichurri sauce for punch.
What’s a good sauce to go with it?
Peppercorn, garlic butter, or even Dijon mustard on the side works great.
Can I cook the steak in the oven instead?
You can, but searing gives the best flavour. Oven-finish works well after a pan-sear.
Nutrition Facts (Per Serving)
- Calories: 734 kcal
- Carbohydrates: 45 g
- Protein: 104 g
- Fat: 58 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Cholesterol: 318 mg
- Sodium: 415 mg
- Potassium: 2609 mg
- Fiber: 6 g
- Sugar: 2 g
More Hairy Bikers Recipe:
Hairy Bikers Steak And Chips
Description
Classic British steak and chips — golden wedges, sizzling beef, buttery peas, and a fresh mint salad to tie it all together. Fast, flavourful, and proper satisfying.
Ingredients
Instructions
- Roast potato wedges with oil, paprika, and salt at 190°C for 35 minutes.
- Boil peas 2 minutes, then cool under water.
- Mix lettuce and mint; whisk lemon, oil, pepper for dressing.
- Sear steak 4–5 mins per side, then rest for 5 mins.
- Dress salad, warm peas, and slice steak. Serve everything hot.
Notes
- Don’t overcrowd the roasting tray or your chips will steam.
- Let your steak rest before slicing — the juices need time to settle.
- Frozen peas are perfect, but feel free to get fancy with garden peas.
- This dish is all about timing — get the steak in just before the chips finish.