eCook Meal
Sizzling Cajun Sirloin
with freshly made guacamole, spiced millet & a sassy bean salsa
We’re comin’ in piping hot with steak seared in butter and a Cajun rub, zesty corn and kidney bean salsa, and smoky, fluffed-up millet. Top it with spring onion and creamy homemade guacamole, and you’ve got supper done, dusted, and delish!
Serving guide
Choose your portion size.
FLUFFY Millet
Place a pot over a medium heat. When hot, toast the Millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
TOSS YOUR VIBRANT SALSA
Place the drained kidney beans, drained Corn, white spring onion slices, and shredded salad leaves in a bowl. Crumble in the drained feta, drizzle with oil, and add a squeeze of lime and a pinch of zest. Season, toss to combine, and set aside for serving.
FIERY 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, the grated Garlic, and the remaining Cajun Rub. Place in a piece of tinfoil, pour in any juices from the pan, and season. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
GUAC, YOU ROCK!
Halve the Avocado and set aside the ½ containing the pip for another meal. Scoop out the flesh from the remaining ½ and place in a bowl. Add a squeeze of lime juice, any remaining zest, and some seasoning – all to taste. Mash with a fork until a chunky guacamole is formed. Rinse the coriander and roughly chop.
GET READY TO FEAST...
Make a bed of Millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and top it all with a large dollop of guacamole. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!
FLUFFY Millet
Place a pot over a medium heat. When hot, toast the Millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
TOSS YOUR VIBRANT SALSA
Place the drained kidney beans, drained Corn, white spring onion slices, and shredded salad leaves in a bowl. Crumble in the drained feta, drizzle with oil, and add a squeeze of lime and a pinch of zest. Season, toss to combine, and set aside for serving.
FIERY 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, the grated Garlic, and the remaining Cajun Rub. Place in a piece of tinfoil, pour in any juices from the pan, and season. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
GUAC, YOU ROCK!
Halve the Avocado, scoop out the flesh and place in a bowl. Add a squeeze of lime juice, any remaining zest, and some seasoning – all to taste. Mash with a fork until a chunky guacamole is formed. Rinse the coriander and roughly chop.
GET READY TO FEAST...
Make a bed of Millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and top it all with a large dollop of guacamole. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!
FLUFFY Millet
Place a large pot over a medium heat. When hot, toast the Millet and ½ of the Cajun Rub for 3-4 minutes until starting to turn gold, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
TOSS YOUR VIBRANT SALSA
Place the drained kidney beans, drained Corn, white spring onion slices, and shredded salad leaves in a bowl. Crumble in the drained feta, drizzle with oil, and add a squeeze of lime and a pinch of zest. Season, toss to combine, and set aside for serving.
FIERY SIRLOIN
Place a 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, the grated Garlic, and the remaining Cajun Rub. Place in a piece of tinfoil, pour in any juices from the pan, and season. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
GUAC, YOU ROCK!
Halve the avocados and set one half (containing a pip) aside for another meal. Scoop out the flesh from the remaining halves and place in a bowl. Add a squeeze of Lime juice, any remaining zest, and some seasoning – all to taste. Mash with a fork until a chunky guacamole is formed. Rinse the coriander and roughly chop.
GET READY TO FEAST...
Make a bed of Millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and top it all with a large dollop of guacamole. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!
FLUFFY Millet
Place a large pot over a medium heat. When hot, toast the Millet and ½ of the Cajun Rub for 3-4 minutes until starting to turn gold, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
TOSS YOUR VIBRANT SALSA
Place the drained kidney beans, drained Corn, white spring onion slices, and shredded salad leaves in a bowl. Crumble in the drained feta, drizzle with oil, and add a squeeze of lime and a pinch of zest. Season, toss to combine, and set aside for serving.
FIERY SIRLOIN
Place a 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, the grated Garlic, and the remaining Cajun Rub. Place in a piece of tinfoil, pour in any juices from the pan, and season. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving.
GUAC, YOU ROCK!
Halve the avocados, scoop out the flesh, and place in a bowl. Add a squeeze of Lime juice, any remaining zest, and some seasoning – all to taste. Mash with a fork until a chunky guacamole is formed. Rinse the coriander and roughly chop.
GET READY TO FEAST...
Make a bed of Millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and top it all with a large dollop of guacamole. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!
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Frequently Asked Questions
What is the preparation time for Sizzling Cajun Sirloin?
The preparation time for Sizzling Cajun Sirloin with freshly made guacamole, spiced millet & a sassy bean salsa is between 20 and 40 minutes.
What is the total time required to make Sizzling Cajun Sirloin with freshly made guacamole, spiced millet & a sassy bean salsa?
The total time required to make Sizzling Cajun Sirloin with freshly made guacamole, spiced millet & a sassy bean salsa is between 35 and 60 minutes.
How many servings does Sizzling Cajun Sirloin provide?
4 servings
What are the main ingredients in Sizzling Cajun Sirloin?
Avocado, Beef, Beef Sirloin, Corn, Feta, Fresh Coriander, Garlic, Kidney Beans, Lime, Millet, NOMU Cajun Rub, Salad Leaves, Spring Onion
What is the nutritional information of Sizzling Cajun Sirloin?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sizzling Cajun Sirloin?
FIERY 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, the grated garlic, and the remaining Cajun Rub. Place in a piece of tinfoil, pour in any juices from the pan, and season. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices for serving. GET READY TO FEAST...: Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and top it all with a large dollop of guacamole. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef! GUAC, YOU ROCK!: Halve the avocado, scoop out the flesh and place in a bowl. Add a squeeze of lime juice, any remaining zest, and some seasoning – all to taste. Mash with a fork until a chunky guacamole is formed. Rinse the coriander and roughly chop. TOSS YOUR VIBRANT SALSA: Place the drained kidney beans, drained corn, white spring onion slices, and shredded salad leaves in a bowl. Crumble in the drained feta, drizzle with oil, and add a squeeze of lime and a pinch of zest. Season, toss to combine, and set aside for serving. FLUFFY MILLET: Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
What should be prepared from my kitchen to make Sizzling Cajun Sirloin?
Avocado, Beef, Beef Sirloin, Corn, Feta, Fresh Coriander, Garlic, Kidney Beans, Lime, Millet, NOMU Cajun Rub, Salad Leaves, Spring Onion
How many calories does Sizzling Cajun Sirloin have?
calories
How much fat content does Sizzling Cajun Sirloin have?
grams