Steak and frites skewers
Makes: 25
![Steak and frites skewers](/uploads/media/720x770/08/3818-Steak-frites-skewers-Dec11_1120x1460.jpg?v=1-0)
Recipe photograph by Dan Jones
Steak and frites skewers
Makes: 25
See more recipes
Nutritional information (per serving)
Calories
72Kcal
Fat
6gr
Saturates
3gr
Carbs
1gr
Sugars
0gr
Protein
3gr
Salt
0.2gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g frozen crispy potatoes (from a 750g bag)
- 300g rump steak
- a little olive oil
- 1 x 160ml jar béarnaise sauce
Step by step
Get ahead
Make up to 30 mins ahead
- Preheat the oven to 220°C, fan 200°C, gas 7. Pick out 25 evenly shaped potato cubes and place on a baking sheet. Bake for about 25 minutes until crisp and golden.
- Meanwhile, preheat a griddle pan. Season the steak, rub with oil and griddle for 2-3 minutes on each side until medium done, or to your liking. Leave to rest for 15 minutes.
- Trim the fat off the steak and cut it into 1.5-2cm cubes. Skewer a cube of steak and potato on to each cocktail stick. Serve with the béarnaise sauce for dipping.