Habanero-parmesan crusted steak with peri peri potatoes recipe

Step 1

For the peri peri potatoes: Preheat the oven to 400 degrees F.

Step 2

Bring a large pot of salted water to a boil. Add the potatoes and blanch until just beginning to get tender, about 3 minutes. Remove from the water, then cut in half and place in a large cast-iron pan or sheet tray, cut side down.

Step 3

In a mortar and pestle, grind together the garlic, bay leaves and apple cider vinegar, then add the oil, parsley, paprika, granulated garlic, oregano, onion powder, cayenne, good pinch of salt and a few grinds of black pepper. Mix to combine.

Step 4

Drizzle the mixture over the potatoes, then roast for 25 to 30 minutes, until golden brown and cooked through.

Step 5

For the steaks: In a mortar and pestle, mix the Parmesan, mayo, steak seasoning, garlic and habanero to form a paste.

Step 6

Preheat a grill for cooking at medium-high heat.

Step 7

Sprinkle the steaks with salt and pepper on both sides, then grill to 10 degrees under the desired temperature.

Step 8

Top the steaks with the mayo mixture and broil until golden brown. Rest for 5 to 7 minutes, then slice. Serve with the Peri Peri Potatoes.