Seared Steak with Spiced Sweetcorn Salsa
Yet another high protein, low carb dish - perfect for midweek as you can get it on the table in around 15 minutes and you will be fully satisfied without being weighed down with stodge.
I love rump steak. It's my favourite cut of beef and when you perfect the cooking, so it is just blushing in the middle, you really can't beat it. The salsa uses a can of mixed beans but you can use whatever you have in or can find in your local supermarket. I only used a teaspoon of spice but feel free to up the anti, if you like!
Seared Steak with Spiced Sweetcorn Salsa
Serves 2
Drain and rinse the beans and sweetcorn. Keep to one side. Zest and halve the lime. Mix half the zest with the sour cream.
Put the steaks onto a plate, add a splash of oil, season with salt and pepper and rub the seasonings into the meat. Heat another frying pan or griddle pan on high heat (no oil!) until smoking hot.
Meanwhile, add the beans and sweetcorn to the pan with the vegetables. Lower the heat to medium and cook for another 5 mins.
Add the steak to your hot frying/griddle 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.
When cooked, move the steak onto a board to rest for 2 minutes. Stir the remaining lime zest and all of the juice into the salsa. Slice the steak and serve on top with a drizzle of the zesty sour cream.
I love rump steak. It's my favourite cut of beef and when you perfect the cooking, so it is just blushing in the middle, you really can't beat it. The salsa uses a can of mixed beans but you can use whatever you have in or can find in your local supermarket. I only used a teaspoon of spice but feel free to up the anti, if you like!
Serves 2
oil
1 punnet baby plum tomatoes
1 red onion
1 tsp Cajun spice mix
1 x 400g tin mixed beans
1 x 400g tin sweetcorn
1 lime
1 small pot sour cream
2 rump steaks
sea salt and freshly ground black pepper
Heat a splash of oil in a large frying pan over medium-high heat. Add the tomatoes. Cook, stirring occasionally until softened slightly, for around 3 mins.
Halve, peel and thinly slice the onion. Add to the pan along with half the Cajun spice mix and cook, stirring occasionally, until softened, for around 5 mins.
Drain and rinse the beans and sweetcorn. Keep to one side. Zest and halve the lime. Mix half the zest with the sour cream.
Put the steaks onto a plate, add a splash of oil, season with salt and pepper and rub the seasonings into the meat. Heat another frying pan or griddle pan on high heat (no oil!) until smoking hot.
Meanwhile, add the beans and sweetcorn to the pan with the vegetables. Lower the heat to medium and cook for another 5 mins.
Add the steak to your hot frying/griddle 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.
When cooked, move the steak onto a board to rest for 2 minutes. Stir the remaining lime zest and all of the juice into the salsa. Slice the steak and serve on top with a drizzle of the zesty sour cream.
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