Give steak and chips a tasty makeover with this spiced up recipe.


  • 2 tablespoons gluten-free tamari
  • 2 tablespoons Chinese rice wine
  • 4 (about 200g each) beef porterhouse steaks
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli flakes
  • 250g sweet potato, scrubbed
  • Peanut oil, to deep-fry
  • 1 teaspoon sesame oil, to drizzle
  • Watercress sprigs, to serve


  1. Combine tamari and rice wine in a large dish. Add beef and turn to coat. Cover. Place in the fridge, turning occasionally, for 4 hours or overnight to marinate.
  2. Heat a small non-stick frying pan over high heat. Toast the cumin, shaking the pan, for 1-2 minutes or until aromatic. Transfer to a bowl. Add chilli flakes and set aside.
  3. Heat a chargrill or barbecue over medium- high heat. Cook steaks for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes, to rest.
  4. Meanwhile, use a mandolin to slice potato into rounds. Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat to 170°C on a cook€™s thermometer. Cook potato, in batches, for 2 minutes or until starting to brown. Transfer to a plate lined with paper towel. Season.
  5. Thickly slice beef. Divide among serving plates and sprinkle with the cumin mixture. Drizzle with sesame oil and any resting juices. Serve with chips and watercress.