Cajun steaks with nectarine salad & sweet potato chips

30 Min
4 People
Rating starstarstarstarstar
Beef rump steaks spiced in cajun seasoning and charred on the grill served with golden sweet potato chips and a sunny nectarine salad.

No beef option - beef rump steaks are replaced with chicken breast fillet.
1. Heat oven to 220°C. Cut potatoes into chips or wedges. Toss on a lined oven tray with 1 tbsp oil and season with salt and pepper. Roast for 20 minutes, or until tender and golden.

2. Whisk together 2 tbsp vinegar, 2 tsp maple syrup and 2 1/2 tbsp olive oil. Season to taste with salt and pepper. Set aside.

3. Slice avocado, nectarine and drained roasted peppers. Toss together with mesclun leaves and dressing.

4. Heat frypan, griddle pan or BBQ over high heat. Rub steaks with 3 tsp cajun spice, 1 tbsp oil, salt and pepper. Cook for 3-4 minutes each side or until cooked to your liking.

5. Finely slice chives and scatter over sweet potatoes (chives can also go in salad). Serve along side steak and salad.
Sweet Potatoes 800g
Avocado 1

Roasted Red Peppers 1/2 jar*
Mesclun Leaves 1 bag (200g)
Beef Rump Steaks 600g
Chives 1/2 bunch*

* Ingredient also used in another recipe

From your pantry:
oil (for cooking + olive), salt, pepper, cajun spice mix, apple cider vinegar, maple syrup