Cajun Steak With Succotash Salad

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Enjoy a restaurant-style meal at home with this Cajun steak with succotash salad.

The ingredient of Cajun Steak With Succotash Salad

• 4 beef sirloin steaks trimmed of excess fat
• 1 orange zested juiced
• 1 2 teaspoon dried chilli flakes
• 1 2 teaspoon dried oregano
• 1 teaspoon dijon mustard
• 3 garlic cloves
• 10 mint leaves plus extra to garnish
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 200g can corn kernels rinsed drained
• 400g 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
• 2 tablespoons light sour cream to serve

The Instruction of cajun steak with succotash salad

• 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 puree mint oil vinegar and remaining garlic in a blender toss with remaining ingredients except cream
• heat a lightly oiled chargrill or frypanon medium high heat cook steaks for 1 2 minutes each side for medium rare or to your liking rest steaks briefly then serve with succotash drizzled with pan juices and topped with sour cream and extra mint

Nutritions of Cajun Steak With Succotash Salad

calories: 540 14 calories
calories: 22 grams fat
calories: 7 grams saturated fat
calories: 24 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 55 grams protein
calories: 119 milligrams cholesterol
calories: 435 51 milligrams sodium
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calories: nutritioninformation