The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri-peri steak & sauce with chips
A cheeky sprinkling of peri-peri shows bavette steaks a good time, then peps up the garlicky tomato sauce, too! Served with golden baked wedges, roasted veg and a handful of rocket, this peri-party packs a mighty flavour punch.
SWK: Source of fibre
SWK: High protein
Plants 6
newBadge
Serving size
Ingredients
- 1 pepper
- 2 onion
- 400g potatoes
- 1 unwaxed lime
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 garlic clove
- 1 handful of fresh coriander
- 2 bavette steaks
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 20g rocket
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 466
Protein: 38g
Carbs: 60g
Fat: 8.3g
Ingredients
- 4 onion
- 2 pepper
- 1 unwaxed lime
- 800g potatoes
- 4 garlic clove
- 1 handful of fresh coriander
- 4 bavette steaks
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 40g rocket
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 459
Protein: 38g
Carbs: 59g
Fat: 7.9g
Peri-peri steak & sauce with chips
A cheeky sprinkling of peri-peri shows bavette steaks a good time, then peps up the garlicky tomato sauce, too! Served with golden baked wedges, roasted veg and a handful of rocket, this peri-party packs a mighty flavour punch.
Cook time:
45 mins
Cuisine:
South African
Food group:
Beef
Cooking Instructions
Prep time!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into chips. Peel three-quarters of the onions and cut into wedges. Deseed the peppers and dice into 2cm squares.
Bake your chips & veg
- Put the chips, onions and peppers on a large baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25 mins.
- Add the tomatoes to the tray and roast for 5-10 mins, until the chips are soft and golden.
Cook the steaks
- Meanwhile, peel and thinly slice the remaining onions, and peel and crush the garlic. Finely chop the coriander.
- On a separate board, trim any visible fat from the steaks, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done).
- Sprinkle half the peri-peri seasoning over the steaks. Turn in the pan for 1 min, then leave to rest and thinly slice against the grain.
Sauce things up
- Return the frying pan to the heat, spritz with a little more cooking spray and fry the sliced onions with the remaining spice mix for 3 mins. Add the garlic and sun-dried tomato paste and cook for 1 min.
- Crumble in half the stock cube and pour in 250ml water (350ml for 4 portions), then bring to the boil and simmer for 4-6 mins, until reduced to a glossy sauce. Stir the coriander into the sauce.
Bring it all together
- Squeeze the juice from half the lime into the sauce, and cut the rest into wedges.
- Serve the steaks with the chips and roast veg, and spoon on plenty of sauce. Finish with the rocket and lime wedges.