Smoky steak with Cajun potatoes & spicy slaw

SERVES 2 PREP 20 mins COOK 40 mins EASY

430g Maris Piper potatoes, cut into 1.5cm chunks

1 tbsp Cajun seasoning

2 tbsp olive oil

1 x 400g bavette steak

¼ small bunch of coriander, finely chopped

For the spicy slaw

¼ small red cabbage, shredded ½ red onion, finely sliced

2 tbsp mayonnaise

1 tbsp soured cream

½ tbsp chipotle chilli paste

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.

GOOD TO KNOW folate • fibre • vit c • iron •

1 of 5-a-day

PER SERVING 802 kcals • fat 50g • saturates 10g • carbs 40g • sugars 7g • fibre 6g • protein 47g • salt 0.9g