Ingredients Method

450g skirt steak

1kg floury potatoes

1 lemon

4 tbsp vegetable oil, plus a little extra for the steak

1 tbsp cornflour (or ordinary flour)

320g red cabbage (about ½ a cabbage)

3 spring onions, thinly sliced 2 carrots, grated

4 tbsp olive oil • Sprinkle the steak with a pinch or two of salt and place, uncovered, in the fridge while you make the rest of the meal.

• Wash the potatoes and cut into fat chips about 2cm thick. Put in a saucepan, add enough water to just cover, with a squeeze of lemon juice and a fat pinch of salt. • Bring to the boil and cook for 5 minutes or until almost tender, but not falling apart. Drain well.

• Preheat the oven to 220C/200C fan/gas mark 8, putting in a roasting tin to heat up. Add the vegetable oil to the roasting tin and give it 5 minutes in the oven to get hot.

• Meanwhile, toss the chips in the cornflour or flour. Add to the tin and line them up in rows, turning them over in the oil. Bake for 20 minutes then turn carefully and cook for a further 20 minutes. Drain on kitchen paper. • While the potatoes are cooking, make the coleslaw. Slice the cabbage finely (use a mandolin if you have one). • Rub the spring onion slices between your fingers to separate the rings. Mix together with the carrot and cabbage and grate in the zest of half the lemon.

• For the dressing, mix 1 tbsp lemon juice with ½ tsp salt, then whisk in 4 tbsp olive oil. Season with freshly ground black pepper and more salt if it needs it.

• Take the steak out of the fridge and pat it dry with kitchen paper. Rub all over with a little vegetable oil. • Heat a sturdy frying pan (not non-stick, ideally) and add the steak. Cook for a couple of minutes on each side, just enough to brown it well. Take the steak out of the pan and allow it to rest for 5 minutes on a board. • Slice across the grain (the long fibres) into strips no more than 1cm thick.

• Serve trickled with any juices from the board, with the chips and slaw.