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
SPICY PEPPER STEAK
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
ZESTY CAJUN SKIRT STEAK
Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent steak is full of flavor and is quick to put together.
Provided by JackieOhNo
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking or position broiler so that top of steak on rack in pan will be 4 inches from heat source; heat broiler. Combine barbecue sauce, lime zest and 1 t. lime juice; reserve. Rub both sides of steak with seasoning and salt.
- Grill or broil steak, turning once, 3-5 minutes per side for medium-rare; sprinkle with remaining 1 t. lime juice and brush with reserved sauce mixture during last minute of cooking. Let stand 5 minutes before slicing. If desired, garnish with lime and parsley and serve with additional barbecue sauce.
CAJUN RIB-EYE STEAKS
This is a simple and tasty steak from The Post Houses at the Lowell hotel in Manhattan. The times do not reflect marinating times.
Provided by lazyme
Categories Steak
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
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.
EASY CAJUN PEPPER STEAK SAUTE
A tasty beef dish that's also easy to make, this has been a favorite of my family's for years, the complete recipe is made in a skillet and may be doubled if desired
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, brown the beef cubes in hot oil over medium heat; drain fat.
- Stir in broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings.
- Bring to a boil; reduce heat and simmer for about 1 hour, or until meat is tender.
- Discard bay leaf.
- In a small bowl, combine cornstarch and water until smooth.
- Stir into simmering sauce, and cook for about 2 minutes, or until thickened.
- Serve with rice or noodles.
Nutrition Facts : Calories 467.8, Fat 21.4, SaturatedFat 5, Cholesterol 137.1, Sodium 1159.9, Carbohydrate 15.6, Fiber 2.4, Sugar 5.9, Protein 52.3
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