Recipe for Cajun Steak Strips with sweet potato wedges
1 sirloin steak
1 tsp Cajun spice
2 tbsp mayonnaise
1/2 tbsp tomato sauce
1/2 tsp blackstrap molasses
1/2 tomato – slice
1 stalk spring onions – slice
1 sweet potato
olive oil, salt and pepper (from your pantry)
Peel the sweet potato and cut into wedges (lengthways) – about 6 to 8 wedges, depending on how large it is. Bring a large saucepan of lightly salted water to the boil. Parboil the wedges for about 10 minutes. Drain. Put the oven grill on. Place the wedges a baking tray and drizzle with olive oil and season well with salt and pepper. Grill for about 10 minutes, turning once, until lightly brown.
Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with HALF the Cajun spice and a little olive oil. Place steak in the hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steak once using tongs (or spoons). When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
In a small bowl combine the mayonnaise, tomato sauce, blackstrap molasses and the other HALF of the Cajun spice. Mix well and set aside.
Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
To serve, place the steak slices on the plate. Top with some of the mayo sauce, tomato and spring onion slices. Serve sweet potato wedges on the side, drizzled with a little mayo sauce.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.