Smoky steak with Cajun potatoes & spicy slaw

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

  • Prep:20 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

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


  • 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


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.



  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.

  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.

  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.

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

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