6180gm skirt steaksFor brushing:extra-virgin olive oilRed wine butter125 ml (½ cup)veal stock250 ml (1 cup)red wine2golden shallots, finely chopped125 gmbutter, softened1clove of garlic, finely chopped½lemon, finely grated rind and juice only2 tbspchopped flat-leaf parsley leavesFat chips3large sebago potatoes, unpeeled and cut into 1.5cm-thick chipsFor deep-frying:vegetable oil
For red wine butter, simmer stock over medium heat until reduced to 1/3 cup (about 10 minutes). Meanwhile, combine wine and shallot in a separate saucepan and simmer over medium heat until reduced to ½ cup (about 15 minutes). Add stock and simmer until syrupy (4 minutes). Remove from heat, cool, then transfer to a food processor, add rest of ingredients, season to taste with sea salt and freshly ground black pepper and pulse.
For chips, place potato in a saucepan, cover with cold water and bring to the boil over medium-high heat. Drain, place on absorbent paper and pat dry. Heat oil in a deep-fryer to 180C. Deep-fry chips until golden (5 minutes), then season with salt.
Brush steaks with oil and season. Heat a heavy-based frying pan over medium-high heat, add 2 steaks and cook until brown on both sides and cooked to rare (3 minutes each side). Transfer to a plate, cover with foil and rest in a warm place while you cook remaining steaks. Slice steaks across the grain to 5mm thick and serve with red wine butter and chips.