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Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. Use frozen corn if fresh corn is not in season. Make with your favourite Grilling Steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye or Rib.
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Southwestern Beef Steak with Succotash Sauté
Servings 4 servings
Ingredients
- 1 tsp (5 mL) each Cajun spice* and ground cumin *Cajun Spice: 1/4 tsp (1 mL) each paprika, dried oregano, garlic powder and dried thyme.
- ¼ tsp (1 mL) each salt and hot pepper flakes
- 1 lb (0.45 kg) Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, Tenderloin – ¾ to 1-inch thick)
Instructions
- Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of 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 plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain. Serve with Simple Succotash Sauté.
- Simple Succotash Sauté: In large skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Add 2 cloves garlic, minced, 1 cob corn (kernels removed from cob), 2 small zucchini sliced, 1 small sweet red pepper, diced and 1/3 cup (75 mL) shelled cooked edamame (optionaand reserved half seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives. Makes 4 cups (1 L).
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