• 1 red chilli, deseeded and chopped or u00bd tsp chilli flakes
• 1 tbsp freshly squeezed lime juice
• 1tsp lime zest
• For the fries
• 4 sweet potatoes, cut into 1cm chips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• salt and pepper
• freshly cracked salt and pepper
• for the chilli and lime butter
• 100g butter, softened
• 3 garlic cloves, unpeeled and bashed
• for the steaks
• 2 striploin steaks
• 2 tbsp olive oil

To make the butter, simply combine all the ingredients in a small bowl and beat with a spoon to combine. Then spoon the butter out onto a sheet of cling film and roll it into a tight log, about 3cm in diameter. Store in the fridge.

 

Heat oven to 200°C/180°C fan/gas 6. Place the raw sweet potato chips in a large bowl and drizzle with oil, then sprinkle over the paprika, season well with salt and pepper and throw in the whole garlic cloves. Toss until well coated, then spread the chips out on a lightly oiled baking tray. Make sure the chips are laid out flat and not piled on top of each other. Roast in the hot oven for 35 minutes or until golden and crisped up, tossing halfway through cooking.

 

When the chips have ten minutes cooking time left, rub the olive oil into the steaks and season well with lots of freshly ground pepper and a little salt. Place a heavy-based pan over a high heat and heat the pan until smoking hot. Add the steaks and fry for 2-3 minutes on each side, for medium rare, give them another minute per side if you prefer a more well done steak. Allow the steaks to rest for 5 minutes.

 

Serve the steaks with a slice of chilli and lime butter on top and a portion of sweet potato fries and a green salad on the side.