Ingredients

430g Maris Piper potatoes, cut into 1� cm chunks

1 tbsp Cajun seasoning
2 tbsp olive oil

1 x 400g bavette steak

� small bunch of coriander, finely chopped
For the spicy slaw
� small red cabbage

, shredded
� red onion, finely sliced
2 tbsp mayonnaise
1 tbsp soured cream
� tbsp chipotle chilli paste

Method
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.

Recipe from Good Food magazine, February 2020