Name: Seared Strip Steak with Cajun Corn, Tomato & Roasted Red Pepper Sauté
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 90 ml French vinaigrette; 4 ½ cups frozen corn; 3 small pkgs grape tomatoes; 1 ½ (340 g) jars roasted red bell peppers; 1.02 kg striploin (New York strip) steak; black pepper; Cajun seasoning; extra virgin olive oil; salt

Seared Strip Steak with Cajun Corn, Tomato & Roasted Red Pepper SautéSeared Strip Steak with Cajun Corn, Tomato & Roasted Red Pepper Sauté — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

90 ml French vinaigrette

4 ½ cups frozen corn

3 small pkgs grape tomatoes

1 ½ (340 g) jars roasted red bell peppers

1.02 kg striploin (New York strip) steak

black pepper

Cajun seasoning

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, wash, dry, and halve tomatoes lengthwise. Place in a medium bowl.

Drain and roughly chop roasted peppers. Add to the bowl with the tomatoes.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add tomatoes, peppers, corn, and spices; cook, stirring frequently, until veggies are tender and corn is warmed through, 4-5 minutes.

When the corn sauté is done, remove pot from heat, add vinaigrette, and stir to combine.

Thinly slice steak against the grain.

To serve, divide steak and corn sauté between plates. Enjoy!

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