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Cajun Spiced Rib-Eye steak with Chakalaka and Pap
- 2 x (Avg 600g )Free Range Mature Thick Cut Beef Rib Eye Steak
- 2 Tbsp Olive oil
- 1 Tbsp Cajun spice
- Salt and pepper
- 4 sweet potatoes, whole
- Stiff Pap to serve
- For the chakalaka:
- 1 Tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 green chillies, deseeded and chopped
- 2 Tbsp mild curry powder
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 5 large carrots, peeled and grated
- 2 Tbsp tomato paste
- 400g tin chopped tomatoes
- 2 sprigs fresh thyme
- Salt and pepper
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Preheat oven to 180 C.
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Wrap sweet potatoes in foil and place into the oven for 1hour or until soft inside.
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Preheat a griddle pan.
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Rub the steak with olive oil and Cajun spice, then season with salt and pepper.
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Cook on a griddle pan for 3 min on each side, not turning it too often.
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Cook until desired doneness.
For the chakalaka:
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Heat oil and fry the onion until soft.
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Add the garlic, chilli, curry powder and stir to combine
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Add the peppers and cook for another 2 minutes.
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Add the carrots and stir until coated in the curry powder.
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Add in the tomato paste and chopped tomatoes.
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Cook for 8 minutes until slightly thickened.
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Remove from the heat and add the thyme and seasoning.
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Serve steak with roasted sweet potatoes, pap and chakalaka