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Smoky steak with Cajun potatoes & spicy slaw served on a plate

Smoky steak with Cajun potatoes & spicy slaw

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Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Steak and Cajun potatoes make a tasty meal for two – perfect for special occasions like Valentine's

Nutrition: Per serving
NutrientUnit
kcal802
fat50g
saturates10g
carbs40g
sugars7g
fibre6g
protein47g
salt0.9g
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Ingredients

For the spicy slaw

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

RECIPE TIPS
PAPA RANCHERA

Fry 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.

Goes well with

Recipe from Good Food magazine, February 2020

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Overall rating

Rating: 5 out of 5.24 ratings

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