How to make a Louisiana spiced steak with sweetcorn jumble
Let’s be honest, nowhere quite does steak like the US. This dish is packed with veg and topped with zesty sour cream
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Serves 2
1 punnet baby plum tomatoes
1 red onion, sliced
1½ tsp Cajun spice mix (available from supermarkets)
1 small bunch coriander, chopped
1 tin black turtle beans
1 tin sweetcorn
1 lime
1 pot sour cream
2 rump steak
Heat a splash of oil in a large frying pan over a medium-high heat. Add the tomatoes. Cook, stirring occasionally, until softened slightly, 3 mins. Meanwhile, halve, peel and thinly slice the onion.
Add to the pan along with half the Cajun spice mix and cook, stirring occasionally, until softened, 5 mins. Roughly chop the coriander. Drain and rinse the black beans and sweetcorn. Keep to one side.
Zest and halve the lime. Mix half the zest with the sour cream. Pop the steak onto a plate. Season with a pinch of salt and the remaining Cajun spice mix.
Add a splash of oil and rub the seasonings into the meat. Heat another frying pan on high heat (no oil), we’ll use this for the steak in a minute when it is very hot. Add the beans and sweetcorn to the pan with the vegetables.
Lower the heat to medium and cook for another 5 mins. Tip: add a splash of water if the mixture is too dry. Meanwhile, add the steak to your hot frying pan. Brown on each side for 1 minute. Lower the heat to medium and cook for another 1-2 mins on each side for medium rare.
Tip: cook for 2 mins longer on each side if you want your steak more well done.
When cooked, move the steak onto a board. Stir the remaining lime zest, lime juice and coriander into the jumble. Slice the steak and serve on top with a drizzle of the zesty sour cream.
Recipe from HelloFresh's rapid box (HelloFresh.co.uk)
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