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Cajun sirloin steaks with sweetcorn slaw
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Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 Minutes
30g unsalted butter, softened
1 garlic clove, crushed
½ tsp clear honey
½ tsp Bart Cajun
2 tsp olive oil
2 sweetcorn on the cob
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
1 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.
2 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.
3 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.
Typical values per serving: