Give steak and chips a tasty makeover with this spiced up recipe.

Prep Time : 4:00 | Cook Time : 0:30 | Total Time : 4:30 | Serving : 4 person.

Ingredients

• 2 tablespoons gluten-free tamari

• 2 tablespoons Chinese rice wine

• 4 (about 200g each) beef porterhouse steaks

• 1 teaspoon cumin seeds

• 1/2 teaspoon chilli flakes

• 250g sweet potato, scrubbed

• Peanut oil, to deep-fry

• 1 teaspoon sesame oil, to drizzle

• Watercress sprigs, to serve

Method

• Step 1

  Combine tamari and rice wine in a large dish. Add beef and turn to coat. Cover. Place in the fridge, turning occasionally, for 4 hours or overnight to marinate.

• Step 2

  Heat a small non-stick frying pan over high heat. Toast the cumin, shaking the pan, for 1-2 minutes or until aromatic. Transfer to a bowl. Add chilli flakes and set aside.

• Step 3

  Heat a chargrill or barbecue over medium- high heat. Cook steaks for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes, to rest.

• Step 4

  Meanwhile, use a mandolin to slice potato into rounds. Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat to 170°C on a cook’s thermometer. Cook potato, in batches, for 2 minutes or until starting to brown. Transfer to a plate lined with paper towel. Season.

• Step 5

  Thickly slice beef. Divide among serving plates and sprinkle with the cumin mixture. Drizzle with sesame oil and any resting juices. Serve with chips and watercress.