Cajun steak with potato wedges and grilled corn
Make the most of Spring with these char-grilled corn cobs, crispy potato wedges and Cajun spiced beef.
2 tsp, (onion flakes)
1 tsp, black, cracked
Beef sirloin steak, raw
480 g, (Buy 4 x 150g), fat trimmed
400 g, carisma, unpeeled, cut into thick wedges
2 cob(s), large, halved crossways
Ground cayenne pepper
1 x 3 second spray(s)
- Combine paprika, onion flakes, oregano, thyme and black and cayenne peppers in a small bowl. Sprinkle beef with spice mixture.
- 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.
- 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.
- 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 capsicum 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.