Our version of steak and chips is ready in 20min, making it a wonderfully easy midweek option. You can swap the kale out for any other greens you like.
Gnocchi is fried and topped with tomatoes, greens, steak and salsa verde, however the best part is it's ready in just 20min!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
688
Ingredients
11/2Tbsp.
olive oil
25g
butter
500g
fresh potato gnocchi
3
sirloin steaks, about 500g total
125g
kale, woody stalks discarded, roughly chopped
250g
cherry tomatoes
For the salsa verde
25g
bunch coriander
25g
bunch parsley
25g
bunch mint, leaves picked
1Tbsp.
capers, drained
1
garlic clove, peeled
1tsp.
Dijon mustard
Juice 1 lemon
75ml
olive oil
Directions
Step 1Heat 1tbsp oil and the butter in a large frying pan over medium heat. Add the gnocchi and fry for 15min until golden and crispy, stirring occasionally. Season.
Step 2Meanwhile, heat 1/2tbsp oil in a separate frying pan over high heat. Season the steaks on both sides. Brown them on the fat edge to render and crisp it slightly, then fry for 2min per side for medium-rare (cook for shorter/longer if you prefer). Remove to a board to rest.
Step 3Add the tomatoes to the steak pan and fry for 2min until beginning to blister. Add the kale and cook for 1min, until slightly wilted.
Step 4While everything is cooking, make the salsa verde. Put the coriander, parsley, mint leaves, capers and garlic into the small bowl of a food processer; whizz until finely chopped. Scrape into a small bowl and stir through the mustard, lemon juice and olive oil with some seasoning.
Step 5Slice the steak. Divide the kale, tomatoes and gnocchi between 4 bowls and top with steak and salsa verde. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
