Flaming Cajun Sirloin

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

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.

2. 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.

3. 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.

4. 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.

5. 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!

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