We’re comin’ in piping hot with spicy steak, zesty baby tomatoes, and the smoky flavour of scorched corn. With a base of Cajun-spiced bulgur and a delish drizzle made from yoghurt whipped with hemp and coriander pesto.
Flaming Cajun Sirloin
Flaming Cajun Sirloin
with bulgur wheat, lime, pesto & street-style corn
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomato Medley
- Beef
- Bulgur Wheat
- Corn
- Free-Range Beef Sirloin
- Garlic Clove
- Greek Yoghurt
- Green Leaves
- Lime
- NOMU Cajun Rub
- The Real Food Factory Hemp Seed & Coriander Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
- Milk (optional)
GET GOING!
Boil the kettle. Using a bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub (to taste). Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes until cooked and tender. On completion, drain if necessary and fluff up with the fork. Replace the plate and set aside to keep warm until serving.
PESTO DRIZZLE & MARINATED TOMATOES
Combine the pesto and yoghurt in a small bowl. Loosen with water or milk in 5ml increments until drizzling consistency, and season to taste. Place the halved baby tomatoes in a salad bowl. Toss through the lime zest to taste, a drizzle of oil, and some seasoning. Set both aside.
SEAR THE SMOKY SIRLOIN
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the remaining Cajun Rub to taste. On completion, place in a piece of tinfoil, pour in any pan juices, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return it to a medium heat with another drizzle of oil (if necessary). When hot, fry the drained corn for 1-2 minutes until lightly charred. Add the grated garlic and fry for another minute until fragrant, shifting constantly. Add a squeeze of lime to taste, season, and remove from the heat. Toss the rinsed salad leaves through the bowl of baby tomatoes.
YOUR CAJUN FEAST IS READY
Make a bed of spiced bulgur, top with the smoky steak slices, and drizzle over the reserved meat juices. Serve the fresh salad and charred corn on the side. Dollop over the pesto yoghurt and garnish with any remaining lime wedges. Nice work, Chef!
Bulgur Wheat - 75ml
NOMU Cajun Rub - 7,5ml
The Real Food Factory Hemp Seed & Coriander Pesto - 20ml
Greek Yoghurt - 45ml
Baby Tomato Medley - 100g
Lime - 1
Free-Range Beef Sirloin - 160g
Corn - 100g
Garlic Clove - 1
Green Leaves - 1
GET GOING!
Boil the kettle. Using a bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub (to taste). Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes until cooked and tender. On completion, drain if necessary and fluff up with the fork. Replace the plate and set aside to keep warm until serving.
PESTO DRIZZLE & MARINATED TOMATOES
Combine the pesto and yoghurt in a small bowl. Loosen with water or milk in 5ml increments until drizzling consistency, and season to taste. Place the halved baby tomatoes in a salad bowl. Toss through the lime zest to taste, a drizzle of oil, and some seasoning. Set both aside.
SEAR THE SMOKY SIRLOIN
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the remaining Cajun Rub to taste. On completion, place in a piece of tinfoil, pour in any pan juices, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return it to a medium heat with another drizzle of oil (if necessary). When hot, fry the drained corn for 2-3 minutes until lightly charred. Add the grated garlic and fry for another minute until fragrant, shifting constantly. Add a squeeze of lime to taste, season, and remove from the heat. Toss the rinsed salad leaves through the bowl of baby tomatoes.
YOUR CAJUN FEAST IS READY
Make a bed of spiced bulgur, top with the smoky steak slices, and drizzle over the reserved meat juices. Serve the fresh salad and charred corn on the side. Dollop over the pesto yoghurt and garnish with any remaining lime wedges. Nice work, Chef!
Bulgur Wheat - 150ml
NOMU Cajun Rub - 15ml
The Real Food Factory Hemp Seed & Coriander Pesto - 40ml
Greek Yoghurt - 85ml
Baby Tomato Medley - 200g
Lime - 1
Free-Range Beef Sirloin - 320g
Corn - 200g
Garlic Clove - 2
Green Leaves - 1
GET GOING!
Boil the kettle. Using a bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub (to taste). Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes until cooked and tender. On completion, drain if necessary and fluff up with the fork. Replace the plate and set aside to keep warm until serving.
PESTO DRIZZLE & MARINATED TOMATOES
Combine the pesto and yoghurt in a small bowl. Loosen with water or milk in 5ml increments until drizzling consistency, and season to taste. Place the halved baby tomatoes in a salad bowl. Toss through the lime zest to taste, a drizzle of oil, and some seasoning. Set both aside.
SEAR THE SMOKY SIRLOIN
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the remaining Cajun Rub to taste. On completion, place in a piece of tinfoil, pour in any pan juices, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return it to a medium heat with another drizzle of oil (if necessary). When hot, fry the drained corn for 2-3 minutes until lightly charred. Add the grated garlic and fry for another minute until fragrant, shifting constantly. Add a squeeze of lime to taste, season, and remove from the heat. Toss the rinsed salad leaves through the bowl of baby tomatoes.
YOUR CAJUN FEAST IS READY
Make a bed of spiced bulgur, top with the smoky steak slices, and drizzle over the reserved meat juices. Serve the fresh salad and charred corn on the side. Dollop over the pesto yoghurt and garnish with any remaining lime wedges. Nice work, Chef!
Bulgur Wheat - 150ml
NOMU Cajun Rub - 15ml
The Real Food Factory Hemp Seed & Coriander Pesto - 40ml
Greek Yoghurt - 85ml
Baby Tomato Medley - 200g
Lime - 1
Free-Range Beef Sirloin - 320g
Corn - 200g
Garlic Clove - 2
Green Leaves - 1
GET GOING!
Boil the kettle. Using a bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub (to taste). Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes until cooked and tender. On completion, drain if necessary and fluff up with the fork. Replace the plate and set aside to keep warm until serving.
PESTO DRIZZLE & MARINATED TOMATOES
Combine the pesto and yoghurt in a small bowl. Loosen with water or milk in 5ml increments until drizzling consistency, and season to taste. Place the halved baby tomatoes in a large salad bowl. Toss through the lime zest to taste, a drizzle of oil, and some seasoning. Set both aside.
SEAR THE SMOKY SIRLOIN
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter and the remaining Cajun Rub to taste. On completion, place in a piece of tinfoil, pour in any pan juices, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return it to a medium heat with another drizzle of oil (if necessary). When hot, fry the drained corn for 3-4 minutes until lightly charred. Add the grated garlic and fry for 2 minutes until fragrant, shifting constantly. Add a squeeze of lime to taste, season, and remove from the heat. Toss the rinsed salad leaves through the bowl of baby tomatoes.
YOUR CAJUN FEAST IS READY
Make a bed of spiced bulgur, top with the smoky steak slices, and drizzle over the reserved meat juices. Serve the fresh salad and charred corn on the side. Dollop over the pesto yoghurt and garnish with any remaining lime wedges. Nice work, Chef!
Bulgur Wheat - 300ml
NOMU Cajun Rub - 30ml
The Real Food Factory Hemp Seed & Coriander Pesto - 80ml
Greek Yoghurt - 170ml
Baby Tomato Medley - 400g
Lime - 2
Free-Range Beef Sirloin - 640g
Corn - 400g
Garlic Clove - 4
Green Leaves - 1
Woolies Products in this dish
