Cajun steak with succotash salad

Cooking Salads Cajun steak with succotash salad

Enjoy a restaurant-style meal at home with this Cajun steak with succotash salad.

Lables: High fibre High protein Low carb Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Mark steaks in a criss-cross pattern (so marinade penetrates). Mix zest, juice, chilli, oregano, mustard and 2 crushed garlic cloves in a dish. Season and add steaks. Set aside to marinate while you prepare the salad. Puree mint, oil, vinegar and remaining garlic in a blender. Toss with remaining ingredients, except cream.
  2. Heat a lightly oiled chargrill or frypanon medium-high heat. Cook steaks for 1-2 minutes each side for medium-rare (or to your liking). Rest steaks briefly,then serve with succotash, drizzled with pan juices and topped with sour cream and extra mint.

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4 sirloin steaks, trimmed of excess fat
Zest and juice of 1 orange
1/2 tsp dried chilli flakes
1/2 tsp dried oregano
1 tsp Dijon mustard
3 garlic cloves
10 mint leaves, plus extra to garnish
2 tbsp olive oil
2 tsp white wine vinegar
200g can corn kernels, rinsed, drained
400g can red kidney beans, rinsed, drained
3 tomatoes, seeds removed, chopped
1 small red onion, thinly sliced
1 Lebanese cucumber, chopped
1 piece roasted capsicum*, chopped
2 tbsp light sour cream, to serve

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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