Sirloin Steaks with Cajun Butter

1. Mix the butter, garlic, ¼ tsp honey and Shemins Cajun Spice Blend until combined.  Put the butter mixture on a piece of baking parchment and roll into a cylinder. Chill until ready to use.
2. Heat 1 tsp of the oil in a pan. Cut the kernels from the cob and fry with a pinch of salt on a medium / high heat for approximately 8 minutes, or until golden. Tip into a large bowl with the cabbage, spring onions and chilli.
3. Mix the mayonnaise, yoghurt, lime juice, lime zest and the rest of the honey. Pour over the slaw mixture and toss until combined.
4. Heat the remaining oil in a large frying pan on a high heat. Season the steaks and fry on each side for 2 minutes for medium rare.
5. When cooked, put on a plate and immediately top the steaks with half the Cajun butter for each steak. Cover loosely with foil allowing the butter to melt and the steaks to rest for a minute. Serve with the slaw and chips or a baked sweet potato.

Tips:

We recommend the following for a 2cm thick sirloin steak:

• Rare: 1½ mins per side
• Medium rare: 2 mins per side
• Medium: About 2¼ mins per side
• Well-done steak: Cook for about 4-5 mins each side, depending on thickness.