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    Cajun sirloin steaks with sweetcorn slaw

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    Cajun sirloin steaks with sweetcorn slaw

    • 2 of your 5 a day
    • Gluten free

    Preparation time: 20 minutes
    Cooking time: 15 minutes
    Total time: 35 Minutes

    Serves: 2

    Ingredients

    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
    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

    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.

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