eCook Meal
Dirty Martini Steak Friets
with vodka & olives
Cocktail hour meets dinner date, Chef! Golden, crispy potato chips are topped with pan-seared beef rump, basted in garlic butter and sliced to juicy perfection. A bold vodka, mustard and beef stock sauce, spiked with briny green olives, gets spooned generously over the top, while crumbled blue cheese and fresh parsley bring sharp, herby contrast. Shaken, stirred, and seriously delicious.
Serving guide
Choose your portion size.
GOLDEN CHIPS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the garlic. Reserve the pan juices for the sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MARTINI SAUCE
Return the pan to medium heat with all the pan juices. Add the Beef stock, mustard, Vodka, and ½ the olives and olive brine (to taste). Mix well to combine and allow to reduce for 5-7 minutes. Loosen with a splash of water if needed. Remove from the heat and add ½ the parsley.
CHEERS TO DINNER
Plate up your green leaves, cover with crispy chips, and spread the sliced steak and Vodka sauce over the top. Crumble over the blue cheese (to taste), and finish with the remaining parsley and olives.
GOLDEN CHIPS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the garlic. Reserve the pan juices for the sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MARTINI SAUCE
Return the pan to medium heat with all the pan juices. Add the Beef stock, mustard, Vodka, and ½ the olives and olive brine (to taste). Mix well to combine and allow to reduce for 5-7 minutes. Loosen with a splash of water if needed. Remove from the heat and add ½ the parsley.
CHEERS TO DINNER
Plate up your green leaves, cover with crispy chips, and spread the sliced steak and Vodka sauce over the top. Crumble over the blue cheese (to taste), and finish with the remaining parsley and olives.
GOLDEN CHIPS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the garlic. Reserve the pan juices for the sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MARTINI SAUCE
Return the pan to medium heat with all the pan juices. Add the Beef stock, mustard, Vodka, and ½ the olives and olive brine (to taste). Mix well to combine and allow to reduce for 6-8 minutes. Loosen with a splash of water if needed. Remove from the heat and add ½ the parsley.
CHEERS TO DINNER
Plate up your green leaves, cover with crispy chips, and spread the sliced steak and Vodka sauce over the top. Crumble over the blue cheese (to taste), and finish with the remaining parsley and olives.
GOLDEN CHIPS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEAR THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the garlic. Reserve the pan juices for the sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MARTINI SAUCE
Return the pan to medium heat with all the pan juices. Add the Beef stock, mustard, Vodka, and ½ the olives and olive brine (to taste). Mix well to combine and allow to reduce for 6-8 minutes. Loosen with a splash of water if needed. Remove from the heat and add ½ the parsley.
CHEERS TO DINNER
Plate up your green leaves, cover with crispy chips, and spread the sliced steak and Vodka sauce over the top. Crumble over the blue cheese (to taste), and finish with the remaining parsley and olives.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R326.07
for 4 servings · R81.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Blue Cheese needs 40 gBotham's Cremezola Blue Cheese 200 g 200 g at R74.99 · 20% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vodka needs 60 mlItalian Tomato and Vodka Pasta Sauce 350 g R89.99 · whole pack (size can't be divided)R89.99
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R159.99 · 64% of packR102.39
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dirty Martini Steak Friets?
The preparation time for Dirty Martini Steak Friets with vodka & olives is between 25 and 45 minutes.
What is the total time required to make Dirty Martini Steak Friets with vodka & olives?
The total time required to make Dirty Martini Steak Friets with vodka & olives is between 40 and 60 minutes.
How many servings does Dirty Martini Steak Friets provide?
4 servings
What are the main ingredients in Dirty Martini Steak Friets?
Beef, Beef Rump, Beef Stock, Blue Cheese, Dijon Mustard, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Pitted Green Olives, Potato, Vodka
What is the nutritional information of Dirty Martini Steak Friets?
Calories: 649, Carbs: 46 grams, Fat: grams, Protein: 44.4 grams, Sugar: 3.2 grams, Salt: 707 grams
How do I prepare Dirty Martini Steak Friets?
CHEERS TO DINNER: Plate up your green leaves, cover with crispy chips, and spread the sliced steak and vodka sauce over the top. Crumble over the blue cheese (to taste), and finish with the remaining parsley and olives. MARTINI SAUCE: Return the pan to medium heat with all the pan juices. Add the beef stock, mustard, vodka, and ½ the olives and olive brine (to taste). Mix well to combine and allow to reduce for 5-7 minutes. Loosen with a splash of water if needed. Remove from the heat and add ½ the parsley. SEAR THE STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the garlic. Reserve the pan juices for the sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning. GOLDEN CHIPS: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Dirty Martini Steak Friets?
Beef, Beef Rump, Beef Stock, Blue Cheese, Dijon Mustard, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Pitted Green Olives, Potato, Vodka
How many calories does Dirty Martini Steak Friets have?
649 calories
How much fat content does Dirty Martini Steak Friets have?
grams