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Seared Cajun-Style Steak with Green Tomato Relish

Photo: Victor Protasio

Serves 4 (serving size: about 3 oz. steak and 3/4 cup tomato mixture)

Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium. Cajun seasoning is a balanced blend of garlic powder, paprika, dried herbs, and ground red pepper. We pair the steaks with a fun twist on fresh salsa: firm, tart green tomatoes, starchy hominy, crisp bell pepper, and basil. Look for canned hominy in the international aisle. Stir the remaining canned hominy into soups or add to a succotash in place of corn.


  • 2 (8-oz.) sirloin steaks, trimmed
  • 1 teaspoon unsalted Cajun seasoning (such as Tony Chachere's)
  • 1/2 teaspoon kosher salt, divided
  • 2 cups chopped green tomatoes (about 3 medium)
  • 1 cup canned white hominy, drained
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons torn fresh basil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey

Nutrition Information

  • calories 290
  • fat 13.1 g
  • satfat 4.2 g
  • monofat 6.9 g
  • polyfat 1 g
  • protein 25 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 76 mg
  • iron 4 mg
  • sodium 443 mg
  • calcium 37 mg
  • sugars 10 g
  • Est. Added Sugars 4 g

How to Make It

  1. Heat a large nonstick skillet over medium-high. Sprinkle steaks evenly with Cajun seasoning and 1/4 teaspoon salt. Add steaks to pan; cook 5 minutes on each side for medium-rare or until desired degree of doneness. Place steaks on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  2. Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl; toss well to combine. Spoon tomato mixture over steak.