Garlic butter steak bites and celeriac chips
For the steak:
- 2 Rib eye steaks
- 1 Tsp olive oil
- 2 Tbsp butter
- 2 Garlic cloves, minced
- 1 Tsp parsley, minced
For the chips:
- 1 Celeriac
- 1 Tbsp olive oil
- Tsp smoked paprika
- Salt and pepper to taste
Set the oven to 200° C and line a baking tray with a piece of baking paper.
Top and tail your celeriac and peel it with a speed peeler. Cut the peeled celeriac in half and then cut each half into approximately 1 cm thick slices.
Place the celeriac batons in a large bowl and coat in 1 tablespoon of olive oil, smoked paprika, salt and pepper.
Place the celeriac chips on the baking tray in a single layer making sure there is a bit of space around each chip and bake for about 25 minutes making sure to flip the sides.
In the meantime, cut steak into 3/4-inch cubes and season with salt and pepper.
Heat the oil in a large heavy bottomed skillet over medium-high. Add the steak in a single layer and cook, turning a few times until golden and medium rare, about 5 minutes. Add the butter and the garlic and toss to coat. Remove steak to a serving bowl.
Garnish steak with parsley and serve with chips.
Nutritional information: Calories: 583, 47g Fat, 33g Protein, 3.1g carbs.