Enjoy a restaurant-style meal at home with this Cajun steak with succotash salad.
Ingredients
- 4 beef sirloin steaks, trimmed of excess fat
- 1 orange, zested, juiced
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 3 garlic cloves
- 10 mint leaves, plus extra to garnish
- 2 tablespoons olive oil
- 2 teaspoons 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 tablespoons light sour cream, to serve
Method
- Step 1Mark 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.
- Step 2Heat 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.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2260 kj
Energy
22g
Fat Total
7g
Saturated Fat
11g
Fibre
55g
Protein
119mg
Cholesterol
435.51mg
Sodium
12g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
* From delis and selected supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: delicious.
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