1 tbsp finely chopped parsley
50g lactose free butter, softened, plus a little extra
1 red chili, finely chopped
juice and zest ½ lemon
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