This recipe was provided by our Guest Chef Theo Randall.

Serves 2


2 thick sirloin or ribeye steaks, about 200g each

extra virgin olive oil

For the chilli-parsley sauce

1 garlic clove, peeled

1 fresh red chilli, seeded and finely chopped

1 tbsp chopped flat-leaf parsley

1 tbsp of aged balsamic vinegar

For the vegetables

sunflower oil, for deep-frying

2 Jerusalem artichokes

1/2 ripe butternut squash

3 small Swiss chard leaves

1 Portobello mushroom

2 violet artichokes

6 sage leaves

500ml full-fat milk

300g tipo 00 flour

sea salt and freshly ground black pepper


1. First make the chilli-parsley sauce. Finely chop the garlic, then sprinkle with a small pinch of sea salt and crush the garlic to a paste. Mix this with the remaining sauce ingredients in a bowl. Set aside.

2. Put a deep pan of sunflower oil on to heat to 180°C (or use a deep-fat fryer). Peel the artichokes, squash, trim the Violet artichoke, Portebello mushrooms then cut into 1 cm slices Put them in a bowl with the sage leaves and pour over the milk. Leave to soak while you sear the steaks.

3. Heat a ridged grill pan until very hot, and preheat a warm oven. Season the steaks with salt and pepper and rub olive oil on to both sides. Place on the hot grill pan and press down with a fork so the fat starts to melt. Chargrill for 2 minutes on each side until golden brown. Remove the steaks from the pan to a warm plate and set aside to rest while you fry the vegetables.

4. Put the flour into a large bowl. You’ll need to fry the vegetables in batches so the pan of oil won’t be crowded. Take the vegetable slices out of the milk and drop into the flour, tossing to coat. Transfer to a sieve and shake off excess flour, then slip into the hot oil. Deep-fry for 2–3 minutes until golden brown all over and crisp. Remove with a slotted spoon and spread on kitchen paper to drain. Sprinkle with salt, then keep hot in the oven while you fry the rest of the vegetables.

5. Trim the fat from the steaks, then cut each into three slices at an angle. Place on warm plates, add the fried vegetables next to the steak and drizzle the chilli-parsley and balsamic vinegar sauce over everything.