Recipe courtesy of Canada Beef
Southwestern Beef Steak with Succotash Sauté
Ingredients
1 tsp Cajun spice (*see recipe below)
1 tsp Cajun ground cumin
¼ tsp hot pepper flakes
¼ tsp salt and hot pepper flakes
450 g your favourite beef grilling steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye, or Rib, 2-2½ cm thick
Succotash Sauté
2 Tbs butter
2 cloves garlic, minced
1 cob corn (kernels removed), or frozen corn
2 small zucchini, sliced
1 small sweet red pepper, diced
1/3 cup shelled cooked edamame (optional)
¼ cup fresh parsley or chives, minced
Preparation
- Combine Cajun spice, cumin, salt, and pepper flakes in a small bowl. Reserve half of the mixture. Sprinkle both sides of steak with remaining mixture.
- Grill steak over medium-high heat until medium, about 10 minutes, turning twice or more for medium-rare doneness (145° F/63° C). Remove to a plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.
- In a large skillet, melt butter over medium-high heat. Add garlic, corn kernels, zucchini, red pepper, and edamame, and reserved seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives.
For the Sauté:
*Cajun spice: mix together ¼ tsp each paprika, dried oregano, garlic powder, and dried thyme.
