Cajun Steak with Potatoes & Vegetables

  • Prep Time 5 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 4 strip loin grilling steaks (6 oz/175 g each)
  • 1 tbsp Cajun spice mix 15 mL
  • 3/4 cup balsamic vinaigrette, divided 175 mL
  • 1/4 cup Louisiana-style hot sauce 60 mL
  • 1 pkg Yellow Petites Potatoes 907 g
  • 1/4 cup thinly sliced green onions 60 mL
  • 3 cups frozen harvest vegetables 750 mL

Directions

  • Step 1

    Rub steaks with Cajun spice; place in resealable plastic bag. Combine 1/2 cup (125 mL) vinaigrette with hot sauce; pour over steaks, seal and refrigerate overnight.

  • Step 2

    Halve and steam potatoes until fork tender, about 12 min. Let stand 2 to 3 min., then gently toss with 2 tbsp (30 mL) of vinaigrette and green onions. Set aside, keeping warm. Next, cook frozen vegetables according to package directions; season to taste with salt and pepper.

  • Step 3

    Meanwhile, lightly oil and preheat barbecue (or preheat indoor grill) to medium-high. Remove steaks from marinade. Cook steaks to desired doneness, about 6 to 8 min. per side for medium, depending on thickness. Transfer to a cutting board, lightly cover and let rest 5 to 10 min. Set aside 2 cooked steaks and 2 cups (500 mL) of the potatoes for the Balsamic Steak & Spinach Salad the next night. Spoon remaining 2 tbsp (30 mL) vinaigrette over the steaks as a sauce. Serve with remaining potatoes and vegetables.

Tip

Use the leftover steak and potatoes from this recipe to make a hearty Balsamic Steak & Spinach Salad.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 580
  • Fat 32 g
  • Carbs 36 g
  • Protein 39 g