Early Show Recipe: Cajun Grilled Steaks
I love steaks and I love Cajun food so when I say this recipe on the Early Show I knew I had to try it! I gave it a shot this past weekend and I thought it was delicious!
Of course, if you are not a fan of spicy food, I would suggest omitting the hot sauce. I ate mine with a giant baked potato but there are equally good recipes for side dishes below!
Cajun-Grilled Ribeye Steaks With Barbeque Butter
Yields 8 servings
Ingredients for barbeque butter
- 1 pound whole butter, whipped
- 1 tablespoon garlic cloves, minced
- 1 tablespoon shallot, minced
- 1 tablespoon parsley leaves, chopped
- 2 tablespoons Louisiana hot sauce
- 2 tablespoons Worcestershire sauce
- 1 each lemon, juiced
- 1 tablespoon Cajun seasoning
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
Ingredients for the steaks
- 8 pieces ribeye steaks (10 to 12 ounces)
- 4 tablespoons olive oil
- 2 tablespoons granulated garlic
- 2 tablespoons Cajun seasoning
- 2 tablespoons cracked black pepper
- 2 tablespoon kosher salt
More after the jump!
Directions for barbequed butter
In a mixer, whip butter until smooth and fluffy. Whip in garlic, shallots, and parsley. Slowly add Louisiana hot sauce, Worchestire sauce and lemon juice. Season with Cajun seasoning cracked black pepper and kosher salt. Refrigerate. Serve butter melting on steaks or chops.
Directions for the steaks
On a large sheet pan arrange steaks and rub with olive oil. Season with granulated garlic, Cajun seasoning, cracked black pepper and kosher salt. Blacken in a cast iron skillet or grill on a wood fired grill until desired temperature is reached.
Creole Steak Sauce
Yields 3 cups
Ingredients
- 2 oz A-1 sauce
- 2 oz ketchup
- 2 oz repared bbq sauce
- 3 oz creole mustard
- 2 oz cider vinegar
- 1 Tbsp cracked black pepper
- 2 Tbsp Louisiana hot sauce
- 2 Tbsp Worchestire sauce
- 2 Tbsp garlic (minced)
- water to thin
Directions
In a stainless steel bowl, whisk all ingredients together, serve
Cajun Bourbon Cream Corn
Yields 8 servings
Ingredients
- 2 ounces whole butter
- 4 each garlic cloves, minced
- 4 each shallots, minced
- 3 cups corn kernels, fresh
- 2 ounces red pepper, stem & seeds removed & diced
- 2 ounces bourbon
- 1 cup heavy cream
- 1/4 cup scallions, chopped
- 1 tablespoon Cajun seasoning
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
Directions
In a large saute pan, add whole butter, and sauté garlic and shallots until translucent. Add in corn kernels and bell peppers and continue cooking for 2 minutes. Deglaze with bourbon and add cream. Reduce until cream starts to thicken. Finish with green onions, Cajun seasoning, cracked black pepper and kosher salt.
Roasted Cipollini Onions With Garlic And Rosemary
Yields 8 servings
Ingredients
- 4 tablespoons olive oil
- 2 ounces whole butter
- 4 pounds cipollini onions, peeled and cleaned
- 16 ounces garlic cloves, peeled
- 2 tablespoons rosemary, chopped
- 2 tablespoons Cajun seasoning
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
- 2 each lemons, juiced
Directions
In a large bowl, toss onions and garlic in olive oil, melted butter, and rosemary. Season with creole seasoning, cracked pepper and kosher salt. Roast onions in a 350 degree oven until onions start to brown and soften. Finish with lemon juice and serve.
Sweet Potato Gratin
Yields 8 servings
Ingredients
- 2 ea russet potatoes
- 2 ea sweet potatoes
- 1Tbsp garlic (minced)
- 2 ea shallots (minced)
- 2-1/2 cups heavy cream
- 3/4 cup gruyere cheese (grated)
- salt to taste
- black pepper to taste
Directions
Peel potatoes and reserve in water; in a small pot bring garlic, shallots and cream to a boil; season with salt and pepper. Turn off heat and with a mandolin, slice potatoes 1/8 inch thick. Lightly butter a small casserole dish, place a layer of the sweet potato on the bottom sprinkle with salt and pepper, pour 2 oz of the cream mixture over the potatoes, sprinkle with a small amount of the cheese. Place a layer of the russet potato on top and then add cream and cheese just like the other layer, continue the process until all potatoes, cream mixture and cheese have been used. Cover and place in a 325 degree oven until baked through (approximately 1 hour). Let cool, turn out on a sheet tray and cut into desired portion. Reheat in micro wave until hot.
image provided by newscom
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POSTED IN: Daytime Talk Shows, Featured Recipes, The Early Show
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