Cajun Steak And Onion Wraps Food

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.

CAJUN STEAK AND ONION WRAPS

Steps:

• Thoroughly cook steaks, about 30 minutes.
• In olive oil, caramelize yellow onions.
• Add salt and pepper.
• Cut steaks into julienne strips.
• Add Cajun seasoning to steaks.
• Add steaks and onions together.
• Add cream cheese to steak and onions.
• Wrap into flour tortillas and enjoy!

CAJUN STEAK AND GRITS

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.

CAJUN TURKEY WRAPS WITH SWEETCORN SALSA

Steps:

• Sprinkle the spice mix evenly over the turkey. Heat the oil in a large pan, add the turkey and fry for 4 mins on each side until cooked through. Rest for 2 mins before thinly slicing.
• Meanwhile, mix the sweetcorn with the chilli, lime zest and juice to make the salsa. Set aside until ready to serve.
• Warm the tortillas following pack instructions. To serve, assemble each wrap by spreading with a little soured cream, if liked, then pile on some sliced turkey and add a spoonful of salsa. Roll up and serve with crisp salad leaves.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

GREEN ONION WRAPS

Steps:

• Trim the green onion stalks so that only a small amount of green remains.
• Fold the corned beef slices in half to form triangles. Spread the slices with equal amounts of cream cheese. Place the green onions on the cream cheese. Roll the corned beef slices so that the green onion stalks stick out slightly. Serve chilled.

CAJUN RIB-EYE STEAKS

Steps:

• Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
• Add steaks to marinade, turning to coat.
• Spoon half of sliced onion evenly over steaks.
• Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Remove steaks from marinade.
• Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
• Sprinkle each side of each steak with 1 teaspoon spice mixture.
• Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
• Cut each steak in half.
• Divide steaks among plates; serve.