CAJUN BUTTER STEAK BITES
Tender pan seared Cajun Butter Steak Bites are full flavoured with crispy edges. Seared in Cajun seasoning and garlic butter, ready in under 10 minutes. No marinating!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
- Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
- Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
- Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
- Serve warm.
Nutrition Facts : Calories 518 kcal, Carbohydrate 4 g, Protein 34 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 160 mg, Sodium 869 mg, Fiber 1 g, ServingSize 1 serving
CAJUN STEAK SANDWICHES
Make and share this Cajun Steak Sandwiches recipe from Food.com.
Provided by Laura D.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler or grill to high.
- Place the steak on the broiler pan.
- Brush the steak and onion slices with olive oil and season with salt and pepper and cajun seasoning.
- Cook the steak 4 min per side for med-rare (6 min per side for med). Add onion when you flip the steak and cook for 2 - 3 min on each side for remainder of steak cooking time. Flip onion slices with a spatula to keep the rings together.
- Remove onion to a plate and steak to a cutting board when done.
- While the steak is resting, combine the cream cheese and Cajun seasoning in a small bowl. Taste and adjust the season to your liking.
- Spread the cream cheese mixture on the four tortillas/halved focaccia
- Add the lettuce to each sandwich.
- Slice the steak on the bias (against the grain).
- Add stead to each sandwich.
- If using tortillas, roll or fold them.
Nutrition Facts : Calories 417.1, Fat 19.9, SaturatedFat 8.7, Cholesterol 120.8, Sodium 359, Carbohydrate 19.8, Fiber 1.7, Sugar 2.8, Protein 38.2
BORICUA PLANTAIN SANDWICH
Steps:
- Peel plantains, cut in half widthwise and then cut in half lengthwise.
- In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season both sides with salt and pepper.
- Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
- Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
- Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done slice it thin against the grain.
- Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise.
- Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour.
- Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
- Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese. Place under the broiler for a minute or 2 or use the microwave to melt cheese. Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain. Cut sandwich in half before serving.
CAJUN T-BONE STEAK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.
- Preheat a grill to medium-high. Lightly brush with the oil.
- Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.
CAJUN CHICKEN SANDWICHES
This is my favorite sandwich. The seasoning mixture is enough to give a mild flavor to several chicken breasts...or a spicy taste to just a few. -Amber Peterson of Oakes, North Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 701mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CHIPOTLE GRILLED STEAK SANDWICH
This is the Food Network's Ultimate Recipe Showdown winner, and is now on the menu at T.G.I. Friday's. This sandwich is fantastic! This is the ORIGINAL RECIPE, so what you order at the restaurant is actually their adaptation of the original chefs sandwich. The tender steak with the yummy plantains makes this sandwich addictive. Both versions are FANTASTICO!
Provided by DoveChocolatierinKY
Categories Lunch/Snacks
Time 55m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 26
Steps:
- Peel plantains, and cut in half widthwise, then cut in half lengthwise.
- In a large pot or deep-fryer, preheat vegetable oil to 325°F.
- Add the plaintains to the oil, and fry for 5 minutes.
- Remove them and place on a flat surface.
- Increase heat to 375°F.
- With a metal flat spatula, press down onto the plantains until they are flat, less than 1/4 of an inch.
- Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes.
- Pull them out and season with salt and pepper.
- Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
- Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
- Spread the remaining melted butter onto a flat top or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness.
- After the steak is done, slice it thinly against the grain.
- Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise.
- Onions: In a mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper.
- Slice the onion very thinly.
- Place in the flour mixture. Squeeze the slices of onion as you are mixing them with the flour mixture. Shake off the excess flour.
- Drop a little bit of onions into 375 F oil at a time to prevent sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
- Build a sandwich by layering 1 fried plantain, 1 tbsp chipotle mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of shredded cheese. Place under the broiler for 1 or 2 minutes or use the microwave to melt the cheese. Then continue layering 1/2 cup of fried onion, 1 more tbsp chipotle mayonnaise, spread coast to coast on top plantain.
- Cut sandwich in half before serving.
CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES
Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
- Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
- For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
- Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
- Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.
Nutrition Facts : Calories 1101 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW
Steak and Cajun potatoes make a tasty meal for two - perfect for special occasions like Valentine's
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 802 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
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- Slice the steak thinly against the grain. Place the steak in a medium bowl and sprinkle with the Cajun seasoning. Stir to coat the steak pieces with the seasoning.
- Heat a heavy stainless steel skillet over medium-high heat and add 1 teaspoon of the oil. Swirl to coat the pan. Add half of the meat slices and arrange so that they are in a single layer in the pan. Cook for 1 minute, then flip them over and cook for an additional minute. If there is a piece that is not browned, let it cook for an additional 20 to 30 seconds. (You want each piece to be browned, but still juicy in the center.)
- Use a spatula or tongs to remove the beef from the skillet to a plate and repeat with the second half of the oil and the meat.
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- Pat ribeyes dry with a paper towel and season with cajon seasoning, salt, and pepper. Allow to dry brine in the refrigerator for up to 24 hours. Then slice into thin strips and set aside.
- Add olive oil, butter, and thyme to a skillet over high heat. Allow oil to warm for 2-3 minutes then add ribeye and sear for about 4-5 minutes, until a crust forms. Remove and set aside to rest.
- Reduce heat to medium and add bell peppers and onions to the pan and cook for about 8-10 minutes, until peppers soften but aren't mushy. Remove and set aside.
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