Grilled Southwestern Beef Steak with Succotash
Medium-rare grilled beef steak coated with Cajun spices and cumin, served alongside a quick succotash sauté of corn, zucchini, red pepper, and edamame finished with fresh parsley. The steak rests before slicing, while the vegetable side cooks in butter with reserved seasoning for balanced heat and flavor.
Ingredients
- ¼ tsp paprika, dried
- ¼ tsp dried oregano, whole
- ¼ tsp garlic powder, ground
- ¼ tsp dried thyme, whole
- 1 tsp ground cumin, ground
- ¼ tsp salt, fine
- ¼ tsp hot pepper flakes, dried
- 1 lb beef grilling steak, 0.75-1 inch thick, e.g. Top Sirloin, Strip Loin, Tenderloinribeye1:1beef
preferred for marbling and flavor
- 2 tbsp butter, unsalted
- 2 clove garlic, minced
- 1 cob corn, kernels removed from cob
- 2 small zucchini, sliced
- 1 small sweet red pepper, diced
- ⅓ cup edamame, shelled, cooked(optional)
- ¼ cup fresh parsley, minced, or chives
Instructions
- 1
Combine paprika, dried oregano, garlic powder, dried thyme, cumin, salt and hot pepper flakes in a small bowl. Set aside half the mixture.
- 2
Sprinkle both sides of the steak with the remaining spice mixture.
- 3
Grill steak over medium-high heat, turning twice or more, until medium doneness or 145°F for medium-rare.
- 4
Remove steak to a plate, cover loosely with foil and let stand for 5 minutes.
- 5
Slice teak thinly across the grain.
- 6
While steak rests, melt butter in a large skillet over medium-high heat.
- 7
Add minced garlic, corn kernels, sliced zucchini, diced red pepper and edamame with the reserved seasoning mix.
- 8
Cook, stirring occasionally, until vegetables are just tender.
- 9
Stir in minced fresh parsley or chives.
- 10
Serve steak with succotash sauté.
Tips
Let the steak rest after grilling to retain juices before slicing.
Slice steak across the grain for maximum tenderness.
Don't overcrowd the skillet when sautéing vegetables; cook in batches if needed to avoid steaming.
Good to Know
Refrigerate leftover steak and succotash separately in airtight containers for up to 3 days. Reheat gently.
Prepare the spice mixture and chop vegetables up to 8 hours ahead. Store in separate containers.
Serve immediately while steak and vegetables are warm. Accompany with crusty bread or rice to absorb juices.
Common Mistakes
Skip resting the steak to avoid losing juices when sliced.
Overcrowd the vegetable skillet to prevent proper browning and even cooking.
Cook vegetables past tender to avoid mushy texture and nutrient loss.
Slice with the grain to result in tough, chewy steak.
Substitutions
Dairy-Free Swaps
General Alternatives
preferred for marbling and flavor