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Cajun steak with succotash salad

Name: Cajun steak with succotash salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /american
Ingredients: 4 sirloin steaks, trimmed of excess fat; Zest and juice of 1 orange; 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

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20m

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

4 sirloin steaks, trimmed of excess fat
Zest and juice of 1 orange
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

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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