Grilling Steak is so easy - with just a few how-to tips! Make Southwestern Beef Steak with Succotash Sauté using your favourite Grilling Steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye or Rib.

Southwestern Beef Steak with Succotash Saute

Carol Harrison Double Duty Dinners, Healthy Leftovers, Healthy Lunch Ideas, Recipes 0 Comments

Southwestern Beef Steak with Succotash Saute recipe

Here’s a recipe where you can toss the leftovers into a container and call it lunch. The tender pieces of steak go great with the corn, zucchini, peppers and edamame in this colourful succotash.

Southwestern Beef Steak with Succotash Saute
 
Prep time
Cook time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids help measure most of these ingredients, but leave the spicy stuff for the adults. Have them watch as you coat the steak. And teach them about the grain of the meat.

Dietitian's Tip: If succotash is new for your child, try introducing it alongside well-liked, familiar, food. When children see food on the table they like to eat they come more relaxed and may just decide it would not be the end of the world to try a forkful of succotash, or maybe not!
Source:
Recipe type: Dinner
Serves: 4-6 servings
Ingredients
  • 1 tsp (5 mL) EACH Cajun spice* and ground cumin
  • ¼ tsp (1 mL) EACH salt and hot pepper flakes
  • 1 lb (500 g) Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, Tenderloin) 1-inch thick
  • Simple Succotash Sauté (recipe follows)
Instructions
  1. Combine Cajun spice, cumin, salt and pepper flakes in small bowl. Set aside half of mixture.
  2. Sprinkle both sides of steak with remaining mixture.
  3. Grill steak over medium-high heat until medium, about 10 minutes, turning twice or more for medium-rare doneness (145°F/63°C). Remove to plate; cover loosely with foil.
  4. Let stand for 5 minutes before slicing thinly across the grain.
  5. Serve with Simple Succotash Sauté.
Notes
Cooking tip:
I'm a bit of a stickler for cutting meat across the grain. The grain refers to the muscle fibres. Look for the direction of the long strands of muscle fibres and cut perpendicular to that. When you cut across the grain you cut into those fibres making them only as thick as the slice. It ends up being easier to chew because there are short strands of meat fibres, not long ones. Using a sharp knife is important so that you're not pressing down and squeezing out all the tasty juices (what a sin that would be!).

Steak will keep for 3-4 days and succotash will keep for 3-5 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 
Cajun Spice
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Measure out the ingredients, mix and show them how to funnel the spice into a jar for storage and future use. Be sure to label it with your child's name, as well. After, all they mixed it up for you!

Succotash Sauté is a simple side dish that is the perfect market fresh pairing with the Cajun-Spiced Steak.
Source:
Recipe type: Dry Rub
Ingredients
  • ¼ tsp (1 mL) paprika
  • ¼ tsp (1 mL) dried oregano
  • ¼ tsp (1 mL) garlic powder
  • ¼ tsp (1 mL) dried thyme
Instructions
  1. Combine all ingredients.
Notes
Will keep 1-2 years if stored in sealed container in cool dark cupboard.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Growing up the only succotash I ever heard of was from Sylvester the cat exclaiming, “Suffering succotash!” when he was, yet again, surprised, or aghast. Turns out, succotash is a favourite cooked vegetable dish from the southern US. Apparently, it’s often made with lima beans, so I suppose you could swap the edamame here out for lima beans if you want to be more authentic. I’m pretty jazzed, I must say, about having a new use for lima beans.
Simple Succotash Sauté
 
Prep time
Cook time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* If you're using kernels from the cob, show kids how to hold the cob to cut the kernels off. Zucchini and peppers they can chop with a kid-friendly knife. And after, measure out the edamame and herbs. What a help!

Dietitian's Tip: If you not sure if a new vegetable recipe will go over well with your child consider calling them into the kitchen to help make it. As they become more familiar with new foods they will be more likely to try them. Don't consider it a total flop if they don't try it. It's all about baby steps.
Source:
Serves: Makes 4 cups (1 L)
Ingredients
  • 2 tbsp (30 mL) butter
  • 2 garlic cloves, minced
  • 1 cob corn, kernels removed from cob (or, ¾ cup (175 mL) frozen kernels)
  • 2 small zucchini, sliced
  • 1 small sweet red pepper, diced
  • ⅓ cup (75 mL) shelled cooked edamame
  • ¼ cup (60 mL) minced fresh parsley or chives (or 1 tbsp + 1 tsp (20 mL) dried herbs)
Instructions
  1. In large skillet, melt butter over medium-high heat.
  2. Add minced garlic cloves, corn, zucchini, sweet red pepper and shelled cooked edamame and reserved half seasoning mix.
  3. Cook, stirring occasionally until just tender, about 8 minutes.
  4. Add minced fresh parsley or chives.
Notes
Steak will keep for 3-4 days, and succotash will keep for 3-5 days, in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Lunch from Leftovers

Here’s an easy soup idea to use up leftovers. If your child is not interested in soup for lunch, suggest tossing diced steak and succotash into a half a whole grain pita and send with some cubes of cheese and piece of fruit for lunch.

Soup Made From Southwestern Beef Steak with Succotash Saute
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids help you slice the steak into smaller pieces and slice up the fresh tomatoes. Show them how to measure out the rice or noodles and grate the cheese. Once the tortillas have cooled, show kids how to slice them into chips!
Source:
Recipe type: Lunch
Serves: 1
Ingredients
  • leftover Southwestern Beef Steak
  • leftover Succotash Saute
  • canned or fresh diced tomatoes
  • cooked noodles or rice
  • chicken broth
  • salt and pepper to taste
  • lime wedge
  • cheddar cheese, grated
  • homemade tortilla chips
Instructions
  1. Cut leftover steak into slivers or small cubes and toss with remaining succotash saute.
  2. Add some canned or fresh diced tomato and cooked noodles or rice; heat piping hot with enough chicken broth to make a soup and season to taste.
  3. Pour into a warmed thermos and pack with a lime wedge and some grated cheddar cheese and homemade tortilla chips to serve with soup. (Tortilla chips: cut a whole wheat tortilla into wedges and bake until crispy).
Notes
Will keep 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Would love to hear from you!