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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Brazilian Steak and Chips

Andy Bates

andy-bates-brazilian-steak-chips

INGREDIENTS

  • 4 fillet steaks

FOR THE MARINADE:

  • 1 onion, peeled and roughly chopped
  • 1 green chilli, deseeded and roughly chopped
  • 3 cloves garlic, peeled
  • 75ml cachaça
  • 1 tablespoon olive oil
  • Zest of 1 lime

FOR THE ROAST GARLIC BUTTER:

  • 1 bulb garlic
  • 150g unsalted butter, softened
  • 2 anchovy fillets, drained and finely chopped
  • 1 tablespoon freshly grated horseradish
  • 1 bunch tarragon, leaved finely chopped

FOR THE SALSA:

  • Olive oil
  • 250 grams baby spinach, washed and dried
  • 1 banana shallot, peeled and finely chopped
  • 1 yellow pepper, deseeded and finely diced
  • 2 tomatoes, deseeded and finely chopped
  • 2 teaspoons white wine vinegar
  • Pinch sugar
  • Sea salt and black pepper

FOR THE CASSAVA CHIPS:

  • 1 kilogram cassava
  • Vegetable oil for deep frying

METHOD

Combine the ingredients for the marinade in a food processor and blitz until smooth. Pour over the steaks, toss to coat then cover with clingfilm and refrigerate for 3 to 4 hours or overnight if possible.

Preheat the oven to 160 degrees Celsius or 325 Fahrenheit. Drizzle the bulb of garlic with a little olive oil, wrap in foil and roast for 25 to 30 minutes until soft.

Squeeze the flesh from the garlic bulb and mix with the butter, anchovies, horseradish and tarragon. Season to taste then spoon onto a sheet of clingfilm. Roll into a sausage shape, wrap tightly and refrigerate until needed.

For the salsa, heat a little olive oil in a large frying pan or wok, add the spinach and cook for 20 to 30 seconds until wilted. Add the remaining ingredients, stir to combine then remove from the heat. Season to taste and set aside.

Bring a large pan of salted water to the boil. Peel the cassava, cut into chips then boil for 8 to 10 minutes until softened but still holding their shape. Drain thoroughly and leave to steam dry for a couple of minutes.

Heat a large, heavy based frying pan or griddle over a medium-high heat. Drizzle the steaks with a little oil and season with plenty of salt and pepper.

Cook for 2 to 3 minutes on each side (or until cooked to your liking) then transfer to a plate to rest for 5 minutes.

While the steaks are cooking heat the oil for deep frying to 180 degrees Celsius or 350 degrees Fahrenheit. Fry the chips in batches for 2 to 3 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Serve the steaks with the chips, spinach salsa and slices of the garlic butter.