Solo: Cajun Steak with Sweet Potato Wedges

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Solo: Cajun Steak with Sweet Potato Wedges

Sirloin steak strips rubbed with cajun spice. Sweet potato wedges served with 1000 Island sauce on the side.

Ingredients to serve 1

  • 1 x sirloin steak
  • 1 tsp x Cajun spice
  • 2 tbsp x mayonnaise
  • ½ tbsp x tomato sauce
  • ½ tsp x blackstrap molasses
  • ½ x tomato – slice
  • 1 stalk x spring onions – slice
  • 1 x sweet potato
  • olive oil, salt and pepper (from your pantry)


Step 1

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.

Step 2

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.

Step 3

In a small bowl combine the mayonnaise, tomato sauce, blackstrap molasses and the other HALF of the Cajun spice. Mix well and set aside.

Step 4

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.

Step 5

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.