Recipe courtesy of Canada Beef

Southwestern Beef Steak with Succotash Sauté

Yield: 4-6 servings


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


  1. 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.
  2. 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.
  3. For the Sauté:
  4. 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.

*Cajun spice: mix together ¼ tsp each paprika, dried oregano, garlic powder, and dried thyme.

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