Smoky steak with Cajun potatoes & spicy slaw
By Esther Clark
Steak and Cajun potatoes make a tasty meal for two – perfect for special occasions like Valentine’s
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Prep:20 mins
Cook:40 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 802
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fat 50g
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saturates 10g
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carbs 40g
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sugars 7g
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fibre 6g
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protein 47g
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salt 0.9g
Ingredients
- 430g Maris Piper potatoes, cut into 1½ cm chunks
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 x 400g bavette steak
- ¼ small bunch of coriander, finely chopped
- ¼ small red cabbage, shredded
- ½ red onion, finely sliced
- 2 tbsp mayonnaise
- 1 tbsp soured cream
- ½ tbsp chipotle chilli paste
Tip
Papa rancheraFry a chopped onion in olive oil until soft, then add a chopped chilli and any leftover Cajun potatoes. Cook until warmed through, then add some chopped fresh tomatoes and coriander, if you have any.
Method
Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
