1 large sweet potato vegetable oil, for frying
400g Wagyu thick skirt steak, at room temperature
1 medium-sized seeded baguette, cut into two pieces
½ tbsp Dijon mustard
1 tbsp spiced tomato chutney
1 pickled beetroot, thinly sliced
1 tomato, sliced
1 onion, sliced and sautéed
sprigs of fresh watercress
Preheat the oven to 180C/gas mark 4.
Slice the sweet potato lengthways into batons about the width of your finger. Heat a little vegetable oil in a frying pan and sauté for about five minutes until nicely coloured, then spread them on a baking sheet and finish cooking in the oven for 12 minutes.
Prepare a barbecue for medium heat (the coals shouldn’t be too hot) and season the skirt steak generously with salt. Grill on both sides for about four minutes each then leave to rest for at least six minutes in a warm place before slicing in half.
Fry the eggs over a low heat so that the white is cooked but the yolks still beautifully runny.
Slice open the two half baguettes and assemble the sandwiches, spreading the bread with mustard then adding chutney, a piece of steak, beetroot, tomato and onion.
Finish with a tangle of watercress and the fried egg and serve the chips on the side.