Pan-fried beef steaks with chips
A weeknight staple in Spanish homes: thin beef steaks seared for a minute a side, topped with garlic and parsley oil and served with homemade chips. Also made with fried onions, or with a salad instead of chips.
- 45 minTime
- 43 minHands-on
- 4Portions
- ≈ €2.95per portion
- 830kcal per portion
Ingredients for 4 portions
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 2 tbspOlive oil, for the garlic oil
- 600 gMinute steak, about 8 thin steaks
- 1 tbspOlive oil, for the pan
- to tasteSalt
On the side
- 800 gPotato, floury
- 200 mlOlive oil, for frying
Method
- Peel the potatoes and cut them into 1 cm thick chips. Rinse them and pat dry thoroughly with a tea towel.
- Heat the oil in a deep frying pan over a medium-high heat and fry the chips in batches for 8–10 minutes each, turning them now and then, until golden outside and tender inside. Drain on kitchen paper and sprinkle with salt.
- Mix the garlic, parsley and oil for the garlic oil in a small bowl.
- Pat the steaks dry and season with salt. Heat a griddle or large frying pan with the oil over a high heat and cook the steaks in batches for 1 minute per side, until browned outside but still juicy inside.
- Serve the steaks with the garlic and parsley oil spooned over and the chips on the side.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
