Cajun steak with succotash salad
- 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 tbs olive oil
- 2 tsp white wine vinegar
- 200g (6 or 7oz)can corn kernels, rinsed, drained
- 400g (12 oz )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
2tsp sour cream
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.
(succotash) Puree mint, oil, vinegar and remaining garlic in a blender. Toss with remaining ingredients, except cream.
Heat a lightly oiled grill or fry pan on medium-high heat. Cook steaks for 1-2 minutes each side for medium-rare . Rest steaks briefly,then serve with succotash.
Drizzled with pan juices and topped with sour cream and extra mint
(if you like you can buy roasted capsicum from deli )
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