Steaks With Salsa Verde And Sweet Potato Chips

• None None oil, for deep-frying, plus extra for brushing
• 2 None small sweet potatoes, peeled, very thinly sliced
• 2 oz anchovy fillets, drained
• 2 cloves garlic, chopped
• 2 None spring onions, finely chopped
• 1 None lemon, zested and juiced
• 2 oz baby capers, rinsed, drained
• 1/2 bunch flat leaf parsley, chopped
• 1/2 bunch basil, chopped
• 1 tbsp extra virgin olive oil
• 4 None beef sirloin steaks, about 7 oz each

1. For the chips, heat oil in a deep-fryer to 275u0b0F or add 2 inches of oil to a heavy-based saucepan. Heat on medium until a cube of bread sizzles on contact. Deep-fry sweet potato slices in batches 10-12 mins, until crisp. Drain on paper towels and season with sea salt.
2. For the salsa verde, crush anchovies and garlic in a mortar and pestle into a rough paste. Add spring onion and lemon zest and crush lightly. Stir in capers, herbs and lemon juice, bruising herbs a little. Season well and stir in olive oil.
3. For the steaks, preheat a grill or grill pan on high. Brush steaks with oil and season. Cook 2-3 mins each side for rare, or until cooked to your liking. Transfer to a plate and let rest 5 mins. Top steaks with salsa, to serve, and accompany with chips.

oil, sweet potatoes, anchovy, garlic, spring onions, lemon, baby capers, flat leaf parsley, basil, extra virgin olive oil, beef sirloin

Taken from recipes-plus.com/api/v2.0/recipes/25293 (may not work)