Mike Reid served up tasty steak frites with Parisian sauce and blood orange vinaigrette on Saturday Kitchen.

The ingredients are: 2 x 200g skirt steaks, 1 large Maris Piper potatoes, peeled and cut into 2cm chips and seasonal lettuce leaves.

For the blood orange vinaigrette: 1 free-range egg yolk, 15g Dijon mustard, 30ml blood orange vinegar or white wine vinegar, 1 lemon, 150ml olive oil and salt.

For the Parisian sauce: 50g shallot, thinly sliced, 20g confit garlic, 250g unsalted butter, 1 tsp chervil, finely chopped, 50g flat leaf parsley, finely chopped, 40g anchovy fillets, drained and chopped, 2 free-range egg yolks and 1 tsp Dijon mustard.

See more steak recipes in the book titled: The Ultimate Steak Cookbook: 120 Steak Recipes Easy and Delicious! available from Amazon now.