Peppery-spiced Steak with Southwestern Ontario Summer Sauté
Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own kitchen. Use frozen corn if fresh corn is not in season and make with your favourite Grilling Steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye or Rib.
- 1/4 tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme or 1 tsp (5 mL) Cajun spice.
- 1 tsp (5 mL) ground cumin
- 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
Combine spice mix or 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 Southwestern Ontario Summer Sauté.
To make the 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 and reserved half seasoning mix.
Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup (50 mL) minced fresh parsley or chives.
Makes 4 cups (1 L).
Recipe Courtesy of Canada Beef.