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Five glass bowls containing beef strips, roasted corn, crumbled cheese, cilantro, and lime wedges are arranged on a bright blue surface with strong sunlight casting shadows.
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Cajun Steak Salad

This Cajun steak salad is bold, budget-friendly, and meal preps like a dream. Charred corn, feta, and a creamy yogurt dressing. Ready in 40 mins.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 5 servings
Calories: 447kcal
Author: Mimi Harrison

Ingredients

Salad

  • 4 thin beef steaks approx 400g
  • 900 g frozen sweetcorn
  • 1 bag cherry tomatoes halved
  • 200 g feta crumbled
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 handful fresh coriander roughly chopped
  • ½ lime, juice only plus wedges to serve

Dressing

  • 300 ml 0% fat Greek yogurt
  • 1 handful fresh coriander finely chopped
  • ½ lime, juice only
  • salt and pepper to taste

Cupboard Essentials

  • 1 tbsp Cajun seasoning shop-bought blend e.g. Schwartz
  • salt and pepper
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 205°C/400°F. Spread the frozen sweetcorn onto a foil-lined baking tray, season with Cajun seasoning, salt and pepper, and roast for 30 minutes, stirring halfway, until golden and slightly charred. Allow to cool completely.
  • While the corn roasts, make the dressing. Whisk together the Greek yogurt, finely chopped coriander, lime juice, salt and pepper in the base of a large bowl.
  • Add the cherry tomatoes, diced peppers, and two thirds of the crumbled feta to the bowl.
  • Pat the steaks dry with kitchen paper and season with salt and pepper. Heat a pan over high heat until smoking, add the olive oil, and sear the steaks for 1–2 minutes per side. Rest for 5 minutes, then slice thinly against the grain.
  • Add the cooled corn to the bowl and toss everything together until fully combined. Divide into 5 containers and top with sliced steak, reserved feta, a garnish of coriander, and a lime wedge. Store in the fridge for up to 4 days.

Notes

  • Make sure the corn has cooled completely before tossing; warm corn will split the yoghurt dressing.
  • Pat the steaks very dry before searing for the best crust.
  • Slice steak against the grain for maximum tenderness.
  • Keeps in the fridge for up to 4 days in airtight containers.

Nutrition

Calories: 447kcal | Carbohydrates: 20g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Monounsaturated Fat: 2g | Fiber: 6g