Whenever you’re chopping or cooking, chop or cook more than you need and stash the extra’s in the fridge so you have a start on your next meal. For example, if you are chopping a green onion, chop the whole bunch instead of just one. Or if you’re cooking a steak, cook up two so that one can be used to top a salad the next day. Always cook up extra rice, pasta or bulgur – it’s not extra work and will save you lots of time in the end.
- 1 tsp EACH Cajun Spice* and ground cumin
- ¼ tsp EACH salt and hot pepper flakes
- 1 lb (500 g) Beef Grilling Steak (e.g. Top Sirloin,
- Strip Loin, Tenderloin) ¾ to 1-inch
- Harvest Sauté (recipe follows)
- Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture. Sprinkle both sides of steak with remaining mixture.
- Grill steak over medium-high heat until medium, about 10 minutes, turning twice or more for medium-rare doneness (145°F/63°C). Remove to plate; cover loosely with foil.
- Let steak stand for 5 minutes before slicing thinly across the grain. Serve with Harvest Sauté.
- *Cajun Spice: buy ready-made or make by combining ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
Harvest Sauté: In large skillet, melt 2 tbsp butter over medium-high heat. Add 2 cloves garlic, minced, 1 cob corn (kernels removed from cob), 2 small zucchini sliced, 1 small sweet red pepper, diced and ⅓ cup shelled cooked edamame (optional) and reserved half Cajun spice mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives. Makes 4 cups.
Cook Smart Tip: When using the oven for roasting, add a heat of garlic wrapped in foil to make roasted garlic or add some potatoes or sweet potatoes for baking.