Steak, chips with garlic, and rosemary butter


  • 550 g rutabaga, peeled and cut into strips
  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 1 tbsp fresh rosemary
  • 450 g sirloin steak or ribeye steaks, 1 per portion
  • salt and pepper, to taste


  1. Boil the rutabaga in salted water for about 15-20 minutes or until tender. Drain and set aside.
  2. While the rutabaga is boiling, heat a large frying pan over medium-high heat and add the butter, garlic, and rosemary sprigs. When hot, add the steaks and season the top sides with salt and plenty of black pepper.
  3. Fry for about 2 minutes on each side for rare and 3 minutes on each side for medium. Turn the steaks and season the other side. Tilt the pan and spoon the butter over the steaks as you cook them.
  4. Remove the steaks from the pan and set them aside to rest on a board or warm plate, tipping half of the butter over the top.
  5. Keep the pan over medium-high heat and add the rutabaga. Season and fry the chips for 3–4 minutes or until lightly browned all over. Serve straight away with the steaks.


Add a handful of greens drizzled with olive oil for a little color and to make it a complete meal.

Rutabaga fries

If you want the fries to cook faster, cut into shoestring strips and cut boiling time to 6-7 minutes or until tender.