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Cajun sirloin steaks with sweetcorn slaw
Delicious sirloin steaks with spicy butter.
Serves2
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Ingredients
30g unsalted butter, softened
1 garlic clove, crushed
½ tsp clear honey
½ tsp Bart Cajun
2 tsp olive oil
2 corn on the cob
Pinch salt
½ pointed spring cabbage, shredded
2 salad onions, finely sliced
1 red chilli, deseeded and finely chopped
1 tbsp mayonnaise
1 tbsp Greek natural strained yogurt
½ lime, zest and juice
2 x 150g sirloin steaks, trimmed of excess fat
Method
Mix the butter, garlic, ¼ tsp honey and the Cajun spice mix until combined, then put on a piece of baking parchment and roll into a cylinder. Chill until ready to use.
Heat 1 tsp oil in a large frying pan over a medium-high heat. Cut the kernels from the corn and fry with the salt for 6-8 minutes until golden. Tip into a large bowl with the cabbage, salad onions and chilli. Mix the mayonnaise, yogurt, lime zest and juice and the remaining ¼ tsp honey, then toss through the vegetables to make a slaw.
Heat the remaining 1 tsp oil in the same large frying pan over a high heat. Season the steaks and fry on each side for 2 minutes for medium-rare. Put on plates and immediately top with the Cajun butter (put 1/2 on each steak). Allow to sit for a minute, loosely covered with foil so that the meat rests and the butter melts, then serve with the slaw. Enjoy with some baked sweet potato wedges, if liked.
