Cajun Steak with Corn and Tomato Skillet
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 20 min
- Cost
- $34.00
- Nutrition
- 540 cal · 44g protein
- quick
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: corn
Cajun Steak with Corn and Tomato Skillet is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $34 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch cast-iron skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 1½ tbsp Cajun seasoning
- 16 oz frozen corn
- 2 packages grape tomatoes
- 1 jar roasted red peppers
- ¼ cup French vinaigrette
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pat the steaks dry and rub all over with 1 tbsp of the Cajun seasoning and a little salt. Drain and chop the roasted red peppers.
- Heat 1 tbsp olive oil in a large cast-iron or heavy skillet over high heat until it shimmers. Sear the steaks 4-5 minutes per side for medium (145°F). Move to a cutting board and rest at least 3 minutes.
- In the same skillet, add the remaining oil, the frozen corn, and the whole grape tomatoes. Cook over high heat 5-6 minutes without stirring too much so the corn gets charred spots and the tomatoes start to burst.
- Stir in the chopped roasted peppers, the remaining Cajun seasoning, and the vinaigrette. Cook 1 minute more and season with pepper.
- Slice the steak against the grain and serve over the corn and tomato mixture.
- Picky eaters can have a few spoonfuls of plain corn, scooped out before the peppers and Cajun seasoning go in (step 4).
- Make ahead: rub the steak with Cajun seasoning and chop the peppers up to a day ahead, then keep both covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 26 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 28 g
- Saturated fat
- 11 g
- Sodium
- 830 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop