Looking for a hassle-free dinner? Try our Cajun steaks with corn and rice salad. Tangy and delicious, this dish is a midweek game changer.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, (+ 5 mins resting time)
Ingredients
- 4 x 200g Coles Australian Beef Scotch Fillet Steaks
- 1 tbs Cajun seasoning
- 2 tbs olive oil
- 1 lime, cut into 4 wedges
- 450g pkt Coles Family Size Microwavable Brown Rice
- 2 celery sticks, trimmed, thinly sliced diagonally
- 400g can sweet corn kernels, drained
- 1 red capsicum, seeded, chopped
- 1/2 cup flat-leaf parsley leaves
- 1 red onion, cut into thin wedges
- 1 tsp grated lime rind
- 2 tbs lime juice
- Flat-leaf parsley leaves, to serve
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Method
Step 1
Rub the steaks with seasoning and 1 tbs oil. Season with salt and pepper. Heat a large frying pan over medium-high heat. Cook the steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 mins.
Step 2
Cook the lime wedges in the same pan for 2 mins each side or until charred. Remove from heat.Step 3
Meanwhile, cook the rice following packet directions. Transfer to a large bowl. Set aside to cool for 5 mins. Add the remaining oil, celery, corn, capsicum, parsley, onion, lime rind and lime juice. Season with salt and pepper. Toss to combine.Step 4
Serve the steaks with the rice salad. Top with extra parsley and serve with charred lime wedges.
Cajun steaks with corn and rice salad
- Serves4
- Cook time10 minutes
- Prep time10 minutes, (+ 5 mins resting time)
Ingredients
- 4 x 200g Coles Australian Beef Scotch Fillet Steaks
- 1 tbs Cajun seasoning
- 2 tbs olive oil
- 1 lime, cut into 4 wedges
- 450g pkt Coles Family Size Microwavable Brown Rice
- 2 celery sticks, trimmed, thinly sliced diagonally
- 400g can sweet corn kernels, drained
- 1 red capsicum, seeded, chopped
- 1/2 cup flat-leaf parsley leaves
- 1 red onion, cut into thin wedges
- 1 tsp grated lime rind
- 2 tbs lime juice
- Flat-leaf parsley leaves, to serve
Description
Looking for a hassle-free dinner? Try our Cajun steaks with corn and rice salad. Tangy and delicious, this dish is a midweek game changer.
Method
Step 1
Rub the steaks with seasoning and 1 tbs oil. Season with salt and pepper. Heat a large frying pan over medium-high heat. Cook the steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 mins.
Step 2
Cook the lime wedges in the same pan for 2 mins each side or until charred. Remove from heat.Step 3
Meanwhile, cook the rice following packet directions. Transfer to a large bowl. Set aside to cool for 5 mins. Add the remaining oil, celery, corn, capsicum, parsley, onion, lime rind and lime juice. Season with salt and pepper. Toss to combine.Step 4
Serve the steaks with the rice salad. Top with extra parsley and serve with charred lime wedges.