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Cajun T-bone steaks with Mexican rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Perfectly grilled steak served with spicy rice for a quick and delicious midweek dinner.
Ingredients:
  • 9.20 gm olive oil
  • 200g rice
  • 44.40 gm tomato paste
  • 125g can corn kernels, drained
  • 400g can kidney beans, drained, rinsed
  • 40g pea
  • 62.50 ml coriander leaves
  • 4 x 280g Beef T-bone Steaks
  • 20.00 gm Cajun seasoning
  • Lime wedges, to serve
  • Tomato chutney, to serve
  • Coriander leaves, extra, to serve
Instructions:
  • In a medium saucepan, heat oil over high heat. Add rice and stir for 1 min. Add tomato paste and stir until coated for 30 seconds. Pour in 1 1/2 cups water and bring to a simmer. Lower the heat, cover, and cook for 12 mins until rice is tender. Add corn, beans, and peas, cover, and cook for an additional 5 mins until peas are tender. Finish by stirring in coriander.
  • Rub the seasoning onto the steaks, then heat a barbecue grill or chargrill pan to medium-high and spray with olive oil. Cook the beef for 3-4 minutes on each side for medium doneness or to your preference. Transfer to a plate and let sit for 5 minutes before serving.
  • Plate the rice mixture and steaks evenly among serving plates. Serve with lime wedges and chutney, and garnish with extra coriander before serving.

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