SMOKEY STEAK WITH CAJUN POTATOES SPICY SLAW

PREP TIME: 20 MINS COOK TIME: 40 MINS SERVES 2 AS A MAIN

430g desiree potatoes, unpeeled, cut into 1.5cm chunks

1 tsp Cajun seasoning or gluten-free Cajun seasoning 1 tsp smoked paprika

1 tsp ground cumin 1 Tbsp olive oil

300g piece beef flank steak, trimmed of fat / bunch coriander,

finely chopped

Spicy slaw

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

2 Tbsp 97% fat-free mayonnaise or

gluten-free mayonnaise

1 Tbsp Philadelphia Light Cream

for Cooking

2 tsp chipotle chilli sauce

1 Preheat oven to 200°C (fanforced). Line a baking tray with baking paper. Bring a large saucepan of water to the boil. Add potato and cook for 5 minutes, then drain and leave to steam dry in a colander for a few minutes.

2 Toss potato chunks with Cajun seasoning, smoked paprika, cumin and half the olive oil. Place on lined tray and roast for 25-30 minutes, tossing halfway through cooking, or until golden and crispy.

3 For slaw, combine red cabbage, onion, mayonnaise, light cream and chilli sauce in a bowl. Set aside. 4 Rub steak with rest of oil and season both sides with pepper. Heat chargrill or non-stick frying pan over high heat. Add steak. Cook for 2 minutes on each side, for medium, or until cooked to your liking. Transfer steak to clean board. Cover with foil. Set aside for 5 minutes to rest. Diagonally slice across grain into strips.

5 Serve steak with roasted potato that’s been scattered with chopped coriander, along with spicy slaw.