Porcini Steak Rub and The Perfect Chip

Porcini Rub Steak with the Perfect Chip

Steak and chips is a staple in everyone’s household, I eat it at least once a week. Spruce up your weekly steak and chips dinner with this amazing dried porcini mushroom steak rub. I personally adore this earthy rub and it gives the steak a boost like you won’t believe. So try it out and go from boring to soaring, you’ll need to marinade the steaks for a minimum of two hours but if you can marinade them overnight it is best. Chips wise, the way to the perfect home French fry is quite easy so I’ll share my tip on getting the perfect chippie at home too.

                      Porcini Rub 
You’ll Need:

• 2 x tablespoons brown sugar
• 1 x tablespoon salt flakes
• 5 x garlic cloves, smashed and chopped
• 1 x tablespoon dried red pepper flakes
• 1 x tablespoon fresh ground black pepper
• 4 x tablespoons dried porcini mushrooms, ground
• 4 x tablespoons olive oil
• 2 x tablespoons of brown vinegar

Method:

Ground and mix everything together in a pestle and mortar (a food processor works fine too), if using for larger quantities a blender will work fine, just add a splash more olive oil. Rub & massage into the steaks and wrap bowl with cling film and leave to infuse and marinade for a minimum of two hours but overnight is best! 24 hours would be ideal. The vinegar will also help to break down the protein in the meat leaving you with nice tender steaks.

This is enough to marinade 4 - 6 steaks. Grill your steaks to perfection, medium rare is by far the best as you’re left with a succulent steak.    

The PERFECT CHIP

The perfect chip should not be washed and then fried twice! Always use large potato’s, (wash the potato’s properly before you start peeling them) peel them and then cut them to the perfect size. I like a nice chunky chip that’s crispy on the outside and still moist and fluffy on the inside.  Once the chips are cut to your liking place them in the deep freezer for 30 minutes, do not rinse the potato’s as you’ll wash away all the starch on the outside which you need for the that perfect crispness. Pre-heat vegetable oil in a large pot to 180 ͦC (If you have a deep fryer, it’s even better) and deep fry the chips in batches for 10 - 15 minutes till the chip is just cooked half way through and translucent. Do not fry everything all at once as this will drop the temperature of the oil leaving you with a mushy chip. Drain off each batch and set aside. Twenty minutes before you want to dish up, pop the chips back into the oil for 10 minutes in batches till crispy and golden but still fluffy on the inside. Drain off and sprinkle with sea salt flakes.

Serving Suggestion: DON’T MESS WITH PERFECTION!! Just serve as is, with a dollop of Garlic Aioli

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