Flavoursome steaks with a spicy kick from the Peri Peri seasoning.
"It takes its name from Swahili – 'piri-piri' means 'pepper-pepper' – and has morphed into several iterations, including 'pili-pili' and 'peri-peri'. The latter translation is widely used in South Africa" [ LINK ]
Peri peri seasoning has a chilli kick. We have suggested this amount for flavour, but feel free to use less to taste. ~ It's important to have your pan very hot before adding the beef, otherwise it may stew slightly and become tough.
70g mixed salad leaves
5g smoked peri peri seasoning
4 beef minute steaks
1 red onion
300g red chat potatoes
1½ tbs mayonnaise
1 tsp dijon mustard
1 tbs olive oil
Prep ingredients: Preheat the oven to 220C. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Cut the onion into thick wedges. Rub the steaks with 1½ tsp peri peri seasoning (see Kitchen notes).
Roast veggies: Put the potato and onion on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins or until golden and tender.
Pan-fry steak: Meanwhile, heat 2 tsp olive oil in a large frypan over high heat until hot (see Kitchen notes). Cook the steaks for 30 secs-1 min each side until browned or cooked to your liking. Remove from the pan and rest for 2 mins.
Make dressing: Put 1½ tbs mayonnaise, 1 tsp dijon mustard and 3 tsp water in a large bowl. Season with salt and pepper and whisk to combine.
Serve up: Add the salad leaves, potato and onion to the dressing and toss to combine well. Divide the salad and steaks among plates and enjoy!