Wednesday, 7 October 2015

Herb-Rubbed Steak with Corn Sauté

I was looking for something quick to make for Sunday lunch that would use up ingredients I already had in. The steak came out the freezer, the corn, tomatoes and peppers from the garden. I served it over a carrot and potato rosti. Delicious!

Herb-Rubbed Steak with Corn Sauté (adapted from Stirring the Pot)
(Serves 4)

4 sirloin steaks, sliced
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/2 tsp salt
1 tbsp canola oil

Remove all the surface fat from the steak. Crush the dried herbs between your thumb and finger and mix them together with the black and cayenne pepper. Pat the mixture on both sides of the meat. When ready to cook, sprinkle the steak with the salt. Heat the oil in a heavy frying pan. When it is hot, add the meat and cook over medium-high heat for about 3 minutes on each side. Serve over the corn saute.

Corn and Pepper Saute
(Serves 4)
1 large red bell pepper, cut into small chunks
2 tbsp butter
3 large ears corn, husked and kernels cut off
2 handfuls cherry tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the butter in a large skillet until hot. Add the corn, pepper and tomatoes and saute over high heat for about 2 mins. Stir in the salt and pepper and serve.

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