For 4 servings
Prep and cook time: 1 h 10 min
Cannot be frozenIngredients:
For the turnip chips:
600 g | 21 oz | 4 cups turnips, peeled and cut into chips
2 tbsp olive oil
3/4 tsp sea salt
1/2 tsp ground cumin
1 pinch cayenne pepper
For the steaks:
4 sirloin or ribeye steaks, ~225 g each, trimmed of excess fat
3 tbsp flax oil
2 tsp mixed peppercorns, lightly crushed
1 tsp red chilli flakes
thyme sprigs, to garnish
1 For the turnip chips: Preheat the oven to 220°C (200° fan) | 425F | gas 7.
2 Par-boil the turnips in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 6-10 minutes depending on thickness.
3 Drain well and spread out on kitchen paper, patting dry with more paper. Toss on a large baking tray with the olive oil, salt, cumin, and cayenne pepper to taste.
4 Bake for 30-40 minutes, turning halfway through, until golden-brown all over.
5 For the steaks: In the meantime, preheat the grill to hot. Rub the steaks with flax oil. Season with sea salt, crushed peppercorns, and red chilli flakes.
6 Arrange on a grilling tray, spaced apart. Grill for 8-12 minutes, turning halfway through, until the steaks are firm to the touch with a slight spring.
7 Remove from the grill and cover tightly with aluminium foil. Leave to rest for at least 10-15 minutes.
8 Remove the turnip chips from the oven when ready. Serve alongside the steaks, garnished with some thyme.