In a large bowl, coat the potatoes in the smoked paprika, onion granules, garlic granules, add the olive oil and and then mix again until coated. Transfer the potatoes to a lined baking tray, mix in the red onion, peppers and bake for 30-35 minutes minutes, flipping the potatoes once throughout cook time.

Wait until the potatoes are roughly 10 minutes from being ready before preparing the steak. Bring the steak to room temperature, drizzle with the olive oil and coat all over with cajun seasoning. Heat a cast iron pan until very hot, add a splash of oil to the pan, then sear the steak for 3-4 minutes on each side (for medium rare), then remove steak and set aside.

Allow the cast iron pan to cool for 1 minute, wipe away any burnt bits using a kitchen towel, then make your cajun-lime sauce. Add the beef stock to the pan which should deglaze it, then stir in the cream, cajun seasoning and lime zest. Bring the pan to a simmer and cook the sauce over a medium heat, for 3-4 minutes, until thick. Taste for seasoning, add more cajun seasoning if you wish, then remove from heat.

Serve the potatoes into a bowl, slice and divide the steak between the two portions, add the steak to bowl, garnish with the chives and the pout over that delicious cajun-lime sauce.