1 tbsp finely chopped parsley

50g lactose free butter, softened, plus a little extra

1 red chili, finely chopped

juice and zest ½ lemon

olive oil

2 x 200g rib-eye steaks, seasoned

2 handfuls mixed salad leaves

For the fries

450g floury potatoes, such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips

2 tbsp olive oil

1 tsp thyme leaves


For the chili butter, mash the parsley into the lactose free butter with the chili, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.

Heat oven to 200C/180C fan/gas 6. For the fries, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.

Heat a good splash of oil in a frying pan. Add the extra lactose free butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates.

Toss the leaves with olive oil and lemon juice. Divide between the plates, add the fries and top each steak with a piece of chili butter.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Rib-eye steaks with chili & fries
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