Steak with Cajun grilled corn salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Steak with Cajun grilled corn salad
Recipe by Ailsa Brown
If you like things on the spicy side, add a deseeded finely chopped chilli to the salad mixture
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
618Kcal
Fat
26gr
Saturates
5gr
Carbs
51gr
Sugars
8gr
Fibre
10gr
Protein
39gr
Salt
3.2gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 20g Cajun spice blend
- 2 tbsp olive oil
- 2 x corn on the cob
- 1 x 225g sirloin steak
- ½ small red onion, finely chopped
- 3 tbsp coriander, chopped, plus extra to serve
- 10 cherry tomatoes, halved
- 1 x 250g pack cooked red and white quinoa
- 1 lime, ½ juiced, ½ cut into slices or wedges to serve
Step by step
-
Preheat a griddle pan to high. In a large wide bowl, combine the spice mix with the olive oil and some salt and pepper. Add the corn and steak and toss well.TipYou can use 200g tinned or frozen sweetcorn, charred on a baking tray under a hot grill for 5 minutes.
- Add the corn to the griddle pan, leaving the steak behind. Cook, turning when each side is starting to blacken. Once cooked, around 15 minutes, remove the corn to a chopping board and allow to cool slightly.
- While the corn is cooking, prepare the salad ingredients. Combine the red onion, coriander and cherry tomatoes in a large bowl and season well. Slice the corn from the cobs and toss through the salad along with the quinoa. Add lime juice to taste.
-
Lift the steak from the oil and add to the hot griddle pan. Cook for 2-3 minutes each side, brushing with the remaining spiced oil mixture. Leave to rest for a few minutes then cut into strips. Serve on top of the salad with lime to spritz over, and drizzle over any of the steak resting juices.TipSlim it down
Omit the quinoa and serve the corn salad in Little Gem lettuce cups
Make it veggie
Replace the steaks with slices of halloumi
