Creamy chipotle parmesan steak loaded potatoes

[jcallaghan]

https://www.instagram.com/reel/C7MCofyIPmB

Ingredients

• 200g rump steak
• 500g golden potatoes peeled and diced into cubes
• Tsp garlic granules
• Tsp smoked paprika
• Tsp dried parsley
• Salt
• Pepper
• Heaped tsp garlic puree
• Red onion finely diced
• Tsp Italian herb seasoning
• Tsp chipotle paste
• Crumbled beef stock cube
• 150ml reduced fat cream
• 24g parmesan grated
• 50ml water
• A few sprigs of fresh parsley chopped

Ingredients

1. Season the beef on both sides with salt and pepper. I use the garlic salt from @cornishsea_salt if you cant get it add 1/4 tsp garlic granules. Leave to one side.
2. Optional - leave the peeled potatoes to soak in cold water for 10 minutes.
3. Pat the potatoes dry before seasoning with the garlic granules, smoked paprika, dry parsley, salt and pepper. Air fry for 20-25 minutes on 185 degrees until crispy.
4. When there is 15 minutes remaining, pan fry the steak on high for 1 minute each side for medium rare (depending on thickness of your steak). Once cooked, leave to one side to rest.
5. In the same pan, add the garlic puree and red onion pan frying until slightly softened before adding the herbs, chipotle paste, crumbled beef stock cube and cream. Leave over medium heat.
6. Whilst the sauce is cooking, slice the steak before cutting into cubes.
7. Add 50ml water to the sauce to thin out slightly before adding in 20g grated parmesan.
8. Serve with the potatoes on the bottom, steak, drizzling over all of the sauce before adding remaining parmesan and fresh parsley.