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 JELLY ROLL STEAK
I came up with this recipe to save time due to working long hours. Now retired. Very easy, can be put together and cooked days later. Great around busy times like Christmas. Can prep on Sunday then cook on Tue. or Wed. I toned down the seasoning but can season according to taste. Also makes a good sandwich for lunch the next day. Can be cut up and added to a salad. As I stated this is a good choice for a busy life or for a busy fisherman ( my hubby said fishing is like a job) he sure works alot. lol
Provided by Chef Cajun Deb
Categories Meat
Time 1h10m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- rinse steak.
- rub 1 teaspoon of salt and 1 teaspoon of red pepper flakes all over steak and set aside.
- mix remaining ingredients with ground meat.
- lay steak out flat on cookie sheet.
- spread the seasoned ground meat over the steak.
- roll up steak (jelly roll style).
- tie each end and middle with string.
- wrap in foil.
- bake on cookie sheet.
- 375 degrees for 1 hour and 30 minutes.
- unwrap for the last 15 minutes to brown turn after first 7 minutes to brown other side.
- remove and let stand for 5 minutes.
- slice and serve.
- can serve with cream potatoes on the side with gravy.
Nutrition Facts : Calories 34, Fat 1.5, SaturatedFat 0.6, Cholesterol 9.1, Sodium 589.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 2.9
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 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
CAJUN HAMBURGER STEAK
Hamburger steak is a great method of enjoying hamburger without the bread. This Hamburger Steak recipe has a little twist in that not only hamburger meat is used. You can made the burgers up and freeze for future use.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 8 to 12 depending on size.
Number Of Ingredients 17
Steps:
- Sauté onions and bell pepper until wilted.
- Add green onions and saute a few more minutes.
- Add this to the meat mixture along with other seasonings and mix well.
- Form the steaks, and broil on each side until brown.
- Move the pan to the oven and add about 1/2 cup of water to the pan and cover with foil.
- Continue to cook at 350 degrees for about 15 minutes then use a meat thermometer to check internal temperature; it should be: no less than 160°F (medium) and 170°F (well done).
- Add more water if needed and brush a little water over the steaks.
- Continue to cook until desired temperature is achieved.
- Lower fire to 250°F, check and add water if needed and cook for another 5 minutes.
- Remove from oven, brush with water, and/or sauce and leave covered for about 10 minutes.
- On the side sauté some onions, bell pepper and mushrooms.
- Add seasoning and a little instant roux to make a sauce.
- You can also make a roasted pepper sauce.
- Pour sauce and some veggies on top of the steak, or just put them on the side.
Nutrition Facts : Calories 595, Fat 44.9, SaturatedFat 16.5, Cholesterol 197.8, Sodium 840.2, Carbohydrate 4.2, Fiber 0.6, Sugar 1, Protein 40.9
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.
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