Phoenix Piri-Piri Steak & Potato Skillet

Ingredients

• 500 g beef steak, cut into bite-sized cubes
• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 2 tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• ½ tsp black pepper
• ½ tsp smoked paprika
• Salt to taste
• 2 tbsp butter
• 2 tbsp BlixSam Phoenix Under Fire Sauce
• 1 tsp lemon juice
• Fresh parsley, chopped

Method

1. Boil the baby potatoes in salted water for 10–12 minutes until just tender. Drain and pat dry.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place the potatoes cut-side down and fry for 8–10 minutes until crispy and golden. Remove and set aside.
3. Season the steak bites with Pep ’n Zest, Garlic Melt, black pepper and smoked paprika.
4. Add the remaining oil to the hot skillet. Sear the steak bites in batches until beautifully browned and cooked to your liking. Remove from the pan.
5. Reduce the heat to medium. Add the butter to the same skillet and allow it to melt.
6. Stir in the Phoenix Under Fire Sauce and lemon juice to create the Phoenix Piri-Piri butter.
7. Return the crispy potatoes and steak to the skillet.
8. Toss everything through the hot Phoenix butter until well coated and glossy.
9. Finish with fresh parsley and serve immediately.