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Recipes
Southwestern Grilled Steak with Succotash Sauté

Grilling

Southwestern Grilled Steak with Succotash Sauté

20 min prep

10 min cooking

Serves 4

Difficulty 1/5

Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. Use ½ cup (125 mL) frozen corn kernels if fresh corn is not in season.

Ingredients

1 tsp (5 mL) EACH Cajun spice (see Tip, below) and ground cumin ¼ tsp (1 mL) EACH salt and hot pepper flakes 1½ lb (500 g) Beef Bone-in Strip Loin (Wing) Grilling Steaks , ½ inch (1 cm) thick (about 2) Simple Succotash Sauté 2 tbsp (30 mL) butter 2 cloves garlic, minced 1 ear corn, kernels cut off 2 small zucchini, sliced 1 small sweet red pepper, diced ⅓ cup (75 mL) frozen shelled edamame (optional) ¼ cup (60 mL) minced fresh parsley or chives

Get Ingredients

Directions

1. Combine Cajun spice, cumin, salt and hot pepper flakes in small bowl. Set aside half of mixture. Season steak all over with remaining spice mixture. Set aside. 2. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes. 3. Simple Succotash Sauté: Meanwhile, melt butter over medium-high heat in a large skillet. Add garlic, corn, zucchini, red pepper, edamame (if using) and reserved spice mix; cook, stirring occasionally, for about 8 minutes or until vegetables are just tender. Remove from heat and stir in parsley. 4. Carve steaks off the bone and cut into thin slices across the grain. Serve sliced steak on a platter along with the bones and serve with Simple Succotash Sauté.

Tip

You can purchase Cajun Spice at the grocery store or you can make your own by stirring together ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme. If you’re buying a spice blend, be sure to look for one without added salt.

How to Cook It

Grilling

Cuts Used in This Recipe

Southwestern Grilled Steak with Succotash Sauté

Steaks

Bone-In Strip Loin Wing Steak

Steaks

Bone-In Strip Loin Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.