LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4-6 MINS
18 MINS
10 MINS
8 MINS
INGREDIENTS
1 (300g) small ribeye steak, or cut of choice
½ tsp each salt & pepper, to season
1 tsp vegetable oil
2 tbsp butter
1 clove garlic
1 sprig rosemary
½ cup sour cream
½ cup fresh chives, finely chopped
1 packet (120g) Lay's Seared Rib-Eye & Mushroom Kettle Cooked Potato Chips
METHOD
1. On a clean chopping board, pat the steak with kitchen towel to remove excess moisture, and season each side with ¼ teaspoon each of salt & pepper.
2. Add the oil to a frying pan over medium-high heat. Place the steak in the pan and cook for 3 minutes on each side to form a crust. Add the butter, garlic and rosemary to the pan. Using a spoon, baste the steak for 2 minutes with the flavoured butter, then remove the steak from the pan to rest. *Chef’s Tip: This will achieve a medium cooked steak, but adjust cooking time for the desired doneness.
3. While the steak is resting, prepare the sauce by combining the sour cream, ¼ teaspoon each, salt and pepper and ¼ cup of chives in a small bowl. Set aside until needed.
4. Using a sharp knife, slice the steak, against the grain, into bite-sized pieces.
5. Assemble bites by adding the Lay's Seared Rib-Eye & Mushroom Kettle Cooked Potato Chips on a serving platter, spaced out. Add a small dollop of the seasoned sour cream over each chip, followed by a piece of steak.
6. Garnish with the remaining chopped chives, serve and ENJOY! *Chef’s Tip: The recipe makes more than one platter, so replenish as needed.
Steak & Potato Chip Bites
LEVEL:
EASY
SERVES:
4-6 MINS
TOTAL TIME:
18 MINS
PREP TIME:
10 MINS
COOK TIME:
8 MINS
Steak & Potato Chip Bites
INGREDIENTS
1 (300g) small ribeye steak, or cut of choice
½ tsp each salt & pepper, to season
1 tsp vegetable oil
2 tbsp butter
1 clove garlic
1 sprig rosemary
½ cup sour cream
½ cup fresh chives, finely chopped
1 packet (120g) Lay's Seared Rib-Eye & Mushroom Kettle Cooked Potato Chips
METHOD
1. On a clean chopping board, pat the steak with kitchen towel to remove excess moisture, and season each side with ¼ teaspoon each of salt & pepper.
2. Add the oil to a frying pan over medium-high heat. Place the steak in the pan and cook for 3 minutes on each side to form a crust. Add the butter, garlic and rosemary to the pan. Using a spoon, baste the steak for 2 minutes with the flavoured butter, then remove the steak from the pan to rest. *Chef’s Tip: This will achieve a medium cooked steak, but adjust cooking time for the desired doneness.
3. While the steak is resting, prepare the sauce by combining the sour cream, ¼ teaspoon each, salt and pepper and ¼ cup of chives in a small bowl. Set aside until needed.
4. Using a sharp knife, slice the steak, against the grain, into bite-sized pieces.
5. Assemble bites by adding the Lay's Seared Rib-Eye & Mushroom Kettle Cooked Potato Chips on a serving platter, spaced out. Add a small dollop of the seasoned sour cream over each chip, followed by a piece of steak.
6. Garnish with the remaining chopped chives, serve and ENJOY! *Chef’s Tip: The recipe makes more than one platter, so replenish as needed.