Mojo bavette steaks with spicy shoestring fries & mango salad

  • Prep: 10m
  • Cook: 10m
  • Serves: 2

Bring a bit of citrusy mojo into your kitchen. Nothing like steak and shoestring fries for a pick me up dish.


  1. Peel and grate or crush the garlic. Juice and zest your orange and lemon. Pour the juices into a bowl. Add the orange zest and garlic. Add 1 tsp Cajun seasoning and salt and pepper. Add the steaks. Leave to marinate for as long as possible in the fridge.
  2. Heat your oven to 180c/Fan 160c/Gas 4. Line a baking tray with baking paper. Cut your sweet potatoes into fine slices length-ways, leaving the skin on. Cut the slices into matchsticks.
  3. Toss the sweet potatoes with 1 tbsp oil, 1 tsp Cajun seasoning and salt and pepper. Toss to coat. Spread thinly on the baking tray. The more spread out they are, the crispier they’ll be. Cook for 20-25 mins till golden, tossing with a fork regularly.
  4. While the fries cook, peel your mango. Cut the fat cheeks off. Slice the cheeks and remaining flesh. Toss with the lemon zest and set aside.
  5. Warm a frying pan over a medium-high heat. Take the steaks from the bowl and shake off any extra marinade. Rub with 1 tsp olive oil on each and place into the hot pan. Cook for 5-7 mins on each side depending on the thickness of your steaks and how well you like them cooked (see our tip below).
  6. Rest the steaks on a warm plate. Pour the marinade into the pan you cooked the steaks in. Bring to a simmer. Toss the mango slices through the baby leaf salad. Serve the steaks with the cooked marinade poured over and nestled next to piles of the fries. Scatter over the coriander leaves.


All to be sourced organic where possible

  • 1 garlic clove
  • 1 orange
  • 1 lemon
  • 2 tsp Cajun seasoning
  • 2 bavette steaks
  • 2 sweet potatoes
  • 1 mango
  • A handful of coriander
  • 50g baby leaf salad
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp + 2 tsp olive oil

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