Cajun Steak with Pesto Hasselback Baby Potatoes

I always make up my own cajun spice mix as I think the pre-made ones you can buy just don’t cut it. It’s so handy to throw into a number of recipes, it’s delicious sprinkled over a number of different meats (steak, chicken, salmon etc), makes delicious potato wedges and it’s incredible in jambalaya. This makes up a good amount so covers you for multiple meals.

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes (optional)

Combine and give them a good shake to mix.

To make the cajun steaks I took 2 rump steaks and gave them a rub with a little olive oil then sprinkled over a teaspoon of the cajun spice mix and gave a good rub to coat. I melted a little butter in a pan over a medium to high heat and cooked the steaks rare.

For the potatoes I preheated the oven to 200oC. I made a series of fine slices along the potatoes being careful not to slice the whole way through. Toss the potatoes in oil, season and put in a metal roasting tray. Roast for 45 minutes, giving the occasional shake. After 45 minutes add a tablespoon of green pesto and shake the potatoes to coat. Roast for a further five minutes.


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