Pan-Fried Beef with Cajun Roasted Potatoes and Grated Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Toss potatoes with first measure of Cajun spice mix, lemon zest and a drizzle of olive oil on prepared tray. Season with salt and roast for 20–25 minutes, until potatoes are tender and golden. Turn once during cooking.
3. While potatoes are cooking, prepare salad. Add vinegar, lemon juice, sour cream and mustard to a large bowl and whisk until smooth. Peel and grate beetroot and carrot, then grate courgette and apple, add to bowl, season with salt and pepper and toss to combine.
4. Heat a drizzle of olive oil in a large fry-pan on high heat (or use BBQ). Pat beef dry with paper towels and season with salt and pepper. Cook beef for 2–3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 3–4 minutes before slicing against the grain.
5. In a small bowl, mix sour cream, remaining Cajun spice mix, lemon juice and tomato sauce together well.
6. Divide Cajun roasted potatoes and grated salad between plates. Top with sliced steak and a dollop of Cajun sour cream.