Cajun Bavette Steak and Slaw
- 430g white potatoes, cut into 1.5cm chunks
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 x 400g bavette steak or similar
- ¼ bunch of coriander, chopped
- For the Slaw
- ¼ small red cabbage, finely shredded
- ½ red onion, sliced
- 2 tbsp mayo
- 1 tbsp soured cream
- ½ tbsp smoky chilli paste
- Heat the oven to 220C. Cook the potatoes in salted boiling water for 5 mins, then drain and leave to dry. Toss the potatoes in the Cajun seasoning, half the oil, and a liberal sprinkling of salt. Roast on a baking tray for 30 mins, or until crisp and golden, tossing halfway through. Meanwhile make the slaw by combining all the ingredients in a bowl, then set aside.
- Rub the steak in the remaining oil and season both sides. Heat up a griddle pan until banging hot, then cook for 2 mins on one side, and 3 mins on the other. Leave to rest on a chopping board for 5 mins, then slice into thick strips. Serve the steak with the Cajun chips and a generous dollop of slaw.
40 mins
2 serving