This delicious dinner is served with grilled corn, sweet potato wedges and red cabbage slaw.


  • 6 x 150g beef rump steaks, trimmed of fat

  • 3 sweet potatoes, peeled and cut into wedges

  • 3 tbsp olive oil

  • 1½ tbsp (or to taste) cajun seasoning*

  • 3 corn cobs, cleaned and halved

  • ¼ red cabbage, finely sliced

  • ½ bunch chives, cut into 5cm lengths

  • 3 tsp white wine vinegar


  • 1.

    Take the beef out of the fridge to allow it to come to room temperature.

  • 2.

    Preheat the oven to 180ºC. Toss the sweet potato wedges in 1 tbsp of the oil and spread on a lined baking tray. Cook for 40 minutes or until soft and coloured.

  • 3.

    Rub the beef steaks with the cajun seasoning and cook on high on a barbecue or chargrill pan until cooked to your liking. Remove from the heat, cover loosely with foil and allow to rest for 10 minutes.

  • 4.

    Brush the corn cobs with 1 tbsp of the oil and cook on a medium heat on a barbecue or chargrill pan for 10 minutes, turning regularly until evenly coloured.

  • 5.

    Place the cabbage, chives, vinegar and the remaining oil in a large bowl and toss to combine.

  • 6.

    Serve the beef steaks with grilled corn, sweet potato wedges and cabbage slaw.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: * For a milder chilli hit, use less cajun seasoning or for no chilli, substitute with a steak seasoning blend.

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