Southwestern Beef Steak with Succotash Sauté

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June 15, 2015

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.
10 Minutes

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 - 6 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

Simple Succotash Sauté (recipe follows)

Directions

1Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.

2Grill 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.

3Simple 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 (optional) and 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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