Ordinary steak? I don’t think so. This Steak & Suffer’in Succotash is another deliciously unconventional beef recipe. Time to Re-Think your beef!
Steak & Suffer’in Succotash
Author: Think Beef
Serves: 4-6 servings
- 1 tsp (5 mL) EACH Cajun spice* and ground cumin
- *Cajun Spice: ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
- ¼ tsp (1 mL) EACH salt and hot pepper flakes
- 1 lb (0.45 kg) Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, Tenderloin) ¾ to 1-inch thick
- Simple Succotash 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 stand for 5 minutes before slicing thinly across the grain. Serve with Simple Succotash Sauté.
- Simple Succotash Sauté: In large skillet, melt 2 tbsp (30 mL) 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 (75 mL) shelled cooked edamame (optional) and reserved half seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives.