Fast Recipes

Sirloin steak with red wine sauce and kipfler chips

There's always a place for classic pub fare, especially when it's this easy to prepare yourself.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Sirloin steak with red wine sauce and kipfler chips

For quick potato chips that are crisp rather than soggy, the key is to season the potatoes only after they're cooked. Salt draws out water, so pre-salting means the potatoes sweat rather than brown. It's the same idea as deep-frying fries – you don't salt until after they're cooked.


  • 125 ml (½ cup) vegetable oil, plus extra for drizzling
  • 12 kipfler potatoes, scrubbed and cut into thin wedges
  • 8 golden shallots, skin on
  • 4 200gm sirloin steaks, at room temperature
  • 100 ml port
  • 100 ml red wine
  • 3 thyme sprigs, plus extra thyme leaves to serve
  • 1 garlic clove, bruised
  • 250 ml (1 cup) veal or beef stock
  • 2 tsp red wine vinegar, or to taste
  • Dressed frisée, to serve


  • 1
    Preheat oven to 240°C. Divide oil between two metal oven trays and place in the oven to heat for 5 minutes. Divide potatoes between trays and spread shallots around both trays. Roast shallots until softened (10-12 minutes) and potatoes until crisp and golden (18-20 minutes). Let shallots cool slightly, then halve, remove skins and set aside.
  • 2
    Meanwhile, heat a large frying pan over high heat, drizzle steaks with a little oil, season to taste, then fry, turning occasionally, until browned and cooked to your liking (4-6 minutes for medium-rare). Set aside loosely covered with foil to rest. Deglaze pan with port, add wine, thyme sprigs and garlic and reduce by half (3-4 minutes), add stock and shallots and boil until a thin sauce (6-8 minutes). Remove from heat, stir in vinegar and thyme leaves and season to taste. Slice steaks and serve with sauce, chips and frisée.
  • Author: Max Adey