Char Grilled Steak with Handcut Chips and Classic Béarnaise Sauce

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Selected cut of steak

Olive oil 10 ml

Salt 10 g

Black pepper 10 g

Potato chips 100


  1. Heat grill or griddle pan until smoking hot. Meanwhile, season steak with salt, pepper and olive oil. Cook steak to your preference, then remove from the heat and rest for 5 minutes.
  2. Cook potato chips in fryer at 180 degrees for 4 minutes or until cooked.
  3. Heat Birch & Waite Classic Béarnaise Sauce. Pour generously over meat to add delicious notes of white wine vinegar reduction, butter, egg yolks and tarragon. Serve extra Bearnaise Sauce on the side.

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