Perfect Steak with Chips and Green Sauce

Method

1. Peel the potatoes and cut them into thin sticks, about the thickness of a finger.
2. Place the potato sticks in cold salted water and bring to a boil. Boil for 3 minutes, then drain well.
3. In a large pan, heat a drizzle of olive oil and a knob of butter or margarine. Add the finely chopped shallot and garlic, and sauté gently until softened.
4. Add the chopped parsley (including some stems) to the pan and cook for a minute, then add another knob of butter or margarine and let it melt.
5. Season the drained potatoes with salt and pepper, then set aside.
6. In a bowl, combine two egg yolks, Dijon mustard, lemon zest, and a squeeze of lemon juice. Whisk while slowly drizzling in olive oil to emulsify into a mayonnaise-like base.
7. Add the cooked shallot-garlic-parsley mixture, capers, and fresh basil leaves (torn or chopped) to the mayonnaise base. Blend with an immersion blender until smooth but still slightly chunky. Adjust consistency with a splash of water if needed. Set half aside and gently warm the other half in a small saucepan.
8. Season the steak generously with salt on both sides. Heat a drizzle of oil in a heavy pan over high heat. Place the steak in the pan, starting on the fat cap side, and sear for 3 minutes. Then cook for 5 minutes on each side for medium-rare, and 3 minutes on the thinner edges. Let the steak rest on tongs for a few minutes.
9. Heat oil in a deep fryer or pot to 180°C (350°F). Fry the potato sticks until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
10. Slice the rested steak against the grain into thick strips. Serve the steak slices with the crispy chips, drizzle with the warm green sauce, and sprinkle with a pinch of salt.