Southwestern Grilled Steak with Succotash Sauté

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.
Yield 4 Servings Prep. Time 20 min Cooking Time 10 min Total Time 30 min


Here are the following 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

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.