Cajun steak with potato wedges and grilled corn

Total Time
Make the most of Spring with these char-grilled corn cobs, crispy potato wedges and Cajun spiced beef.
  • Paprika, smoked
    1 tbs
  • dried onion
    2 tsp, (onion flakes)
  • dried oregano
    1 tsp
  • dried thyme
    1 tsp
  • pepper
    1 tsp, black, cracked
  • trimmed beef sirloin steak
    480 g, (Buy 4x150g)
  • potato
    400 g, carisma, unpeeled, cut into thick wedges
  • fresh corn
    2 individual, halved crossways
  • oil spray
    2 x 3 second spray(s)
  • Cayenne pepper, ground
    ½ tsp
  1. Combine paprika, onion flakes, oregano, thyme and black and cayenne peppers in a small bowl. Sprinkle beef with spice mixture.
  2. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread potato on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 30–35 minutes or until golden and tender.
  3. Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook corn, turning, for 8–10 minutes or until charred and tender. Transfer to a plate.
  4. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before serving with corn and wedges.
SERVING SUGGESTION: Roasted capsicum and cucumber salad. Combine 120g mixed baby salad leaves, 1 Lebanese cucumber and 60g roasted red pepper strips and drizzle with balsamic vinegar.TIP: Carisma potatoes have a lower GI (glycaemic index – the rate at which carbohydrates increase blood sugar levels) than other potatoes and may help you feel fuller for longer.

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