THE BEST CAJUN BUTTER STEAK RECIPE WITH CAJUN BUTTER PEPPERCORN SAUCE
Steps:
- Make and toast the cajun mix by combining all the spices together and toasting over a low flame until fragrant, 2-3 minutes.
- Rub each steak generously with about 1.5 tablespoons of the cajun mix per steak, then chill in the refrigerator uncovered for one hour.
- While the steaks are chilling, combine the ingredients for the marinade in a container just large enough to fit your steaks. Add the steaks when ready, then cover with extra oil if needed. Marinate for between 6 hours and up to two days - longer is better.
- Heat up a large cast iron skillet with 1 tablespoon of high heat oil (not olive) until it's just about smoking. Add the onion wedges and cook for 2 minutes per side, or until charred. Turn them with a flipper or tongs and cook the other side, then remove and set aside.
- Optionally season your steaks with salt. Add the steaks and cook roughly 3 minutes per side for rare or 4 minutes per side for medium rare. Rest the steaks while you make the cajun butter peppercorn sauce. If you are doing these in batches, turn your oven to warming/proofing mode (or just with the light on - no higher than 80ºF) to keep the steaks warm. Let the skillet come back to temp in between steaks.
- If you are making the cajun butter peppercorn sauce, reduce the heat to low and add cognac to the pan. Let reduce while stirring with a wooden spoon or silicone spatula to deglaze, then add butter, cream, cracked peppercorns, and cajun spice mix. The resulting sauce will be a little grainy and not creamy like French peppercorn sauces, but delicious and spicy.
- Slice steaks and enjoy immediately.
Nutrition Facts : Calories 826 kcal, Carbohydrate 25.7 g, Protein 89.8 g, Fat 36.2 g, SaturatedFat 17.6 g, Cholesterol 304 mg, Sodium 1477 mg, Fiber 5.8 g, Sugar 11.8 g, ServingSize 1 serving
CAJUN STEAK AND GRITS
Grits are one of the ultimate comfort foods and for good reason! They're warm, creamy, and cheesy. In this dish, the grits are topped with spiced steak and the Cajun holy trinity of onions, peppers and celery.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
- Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
- In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
- Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.
Nutrition Facts : Calories 710, Fat 40 grams, SaturatedFat 18 grams, Cholesterol 167 milligrams, Sodium 973 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 4 grams
CAJUN FLANK STEAK
Make and share this Cajun Flank Steak recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first 8 ingredients together.
- Rub spice mixture over both sides of steak.
- Heat a large nonstick grill pan coated with cooking spray over med-high heat.
- Add steak to pan; cook 5 minutes on each side.
- Cut steak diagonally across the grain into thin slices.
Nutrition Facts : Calories 214.3, Fat 9.7, SaturatedFat 4, Cholesterol 46.5, Sodium 505.8, Carbohydrate 6.2, Fiber 1, Sugar 3.4, Protein 24.9
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