Southwestern Beef Steak with Succotash Sauté

Southwestern Beef Steak with Succotash Sauté

20-minute recipe Serves 6
Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. Use frozen corn if fresh corn is not in season.
20-minute recipe Serves 6


1 tsp
Cajun seasoning
1 tsp
Ground Cumin
1/4 tsp
1/4 tsp
Dried oregano leaves
1/4 tsp
Garlic Powder
1/4 tsp
Dried thyme leaves
1/4 tsp
Salt & Pepper
1 lb
Beef tenderloin


Prep: 10-minute | Cook: 10-minute
  • 1

    Beef Grilling Steak 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 1/3 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. Makes 4 cups (1 L).

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Last updated: August 28th, 2020

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