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
Est. added sugars 4g
How to Make It
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.
Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl; toss well to combine. Spoon tomato mixture over steak.