Louisianna Spiced Steak

Name: Louisianna Spiced Steak with Sweetcorn Salsa
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 Black Beans; 10 Coriander; 326 Sweetcorn; 200 Cherry Plum Tomatoes; 1 Louisiana Style Spice Mix; 1 Lime; 150 Soured Cream; 240 21 Day Aged British Rump Steaks; 1 Red Onion

with Sweetcorn Salsa

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Is there anything better than a perfectly cooked steak on the table in 20 minutes? We couldn’t think of anything either. When cooking your steaks, avoid the temptation to turn them over before they've had the chance to colour nicely. Resting your steaks for 5 mins after cooking will allow the juices to spread evenly through the meat, giving it a richer and more succulent flavour. When you can get full on flavour in double quick time you know you’re onto a winner.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Black Beans

Coriander

326

Sweetcorn

200

Cherry Plum Tomatoes

Louisiana Style Spice Mix

Lime

150

Soured Cream

(Contains: Milk)

240

21 Day Aged British Rump Steaks

Red Onion

Nutritional information

Energy (kcal)578 kcal

Energy (kJ)2418 kJ

Fat30 g

of which saturates14 g

Carbohydrate33 g

of which sugars19 g

Protein40 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Knife

•Bowl

•Sieve

•Grater

•Plate

Instructions

a) Heat a splash of oil in a large frying pan over medium-high heat. b) Add the tomatoes. Cook, stirring occasionally until softened slightly, 3 mins. c) Meanwhile, halve, peel and thinly slice the onion. d) Add to the pan along with half the Louisiana spice mix and cook, stirring occasionally, until softened, 5 mins.

a) Roughly chop the coriander. b) Drain and rinse the black beans and sweetcorn. Keep to one side. c) Zest and halve the lime. d) Mix half the zest with the sour cream.

a) Pop the steak onto a plate. Season with a pinch of salt and the remaining Louisiana style spice mix. b) Add a splash of oil and rub the seasonings into the meat. c) Heat another frying pan on high heat (no oil!), we'll use this for the steak in a minute when it is very hot.

a) Add the beans and sweetcorn to the pan with the vegetables. b) Lower the heat to medium and cook for another 5 mins. TIP: Add a splash of water if the mixture is too dry.

a) Meanwhile, add the steak to your hot frying pan. Brown on each side for 1 minute. b) Lower the heat to medium and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 2 mins longer on each side if you want your steak more well done.

a) When cooked, move the steak onto a board. b) Stir the remaining lime zest, lime juice and coriander into the jumble. c) Slice the steak and serve on top with a drizzle of the zesty sour cream.