Smoky Espresso Steak Food

SMOKY CHIPOTLE STEAK RUB

Steps:

• Combine ingredients.
• To use: rub steaks with a liberal amount of spice rub and wrap in plastic wrap for up to 12 hours (refrigerated).
• Allow steaks to come to room temperature before cooking.
• Makes enough rub for 2 large steaks (t-bone or porterhouse).

SAVORY MONTREAL STEAK RUB

Steps:

• Blend first four ingredients.
• Rub over surface of steak.
• Grill or broil steak 8-10 minutes per side, or to desired doneness.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.