Texan BBQ beef

Name: Texan BBQ beef
Cook time: 20 min
Yield: 2
Cuisine: North America

with corn succotash salad and Alabama drizzle

Ready in around 20 mins

RECIPE FACT:

Traditionally eaten by Native American tribes, succotash has many variations and typically consists of corn.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Dice the tomato into 1 cm cubes and add to a salad bowl. Finely slice the spring onion on the diagonal and add half to the salad bowl.
2. TO PREPARE THE CORN SUCCOTASH SALAD:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the corn and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed freekeh squeezing gently on the bag to break up any large clumps then add to the pan and cook for a further 1-2 mins. Remove from the pan into the salad bowl. Add the baby spinach, drizzle with oil, season with salt and pepper then toss to combine.
3. TO COOK THE TEXAN BBQ BEEF:
Remove the Texan BBQ seasoned beef steaks from their packaging and season well with salt and pepper. Wipe out the pan, respray with oil and place over a high heat. Once hot add the steaks and cook for 2-3 mins on each side for medium rare – a little longer for well done. BBQ option: Heat the grill side of a BBQ and cook the steaks for 2-3 mins each side. Remove from the heat and allow to rest for a few mins before slicing against the grain.
TO SERVE:
Spoon the corn succotash salad onto plates and top with sliced Texan BBQ beef steaks. Drizzle with Alabama drizzle, sprinkle over maple roasted pecans and the remaining spring onion.