Cajun Grilled Steak And Vegetables Recipes

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CAJUN GRILLED STEAK AND VEGETABLES



Cajun Grilled Steak and Vegetables image

Eggplant, yellow squash and zucchini are at it again-this time adding their farmers' market appeal to a zesty Cajun-style grilled steak.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

3 Tbsp. HEINZ Distilled White Vinegar
2 Tbsp. extra virgin olive oil
2 Tbsp. lite soy sauce
3 cloves garlic, minced
2 tsp. GREY POUPON Dijon Mustard
1-1/2 tsp. Cajun seasoning
1 boneless beef sirloin steak (1 lb.), 1 inch thick
2 shallots, cut in half
1 small eggplant (1 lb.), cut lengthwise into 4 slices
1 each yellow squash and zucchini, cut lengthwise, then crosswise in half

Steps:

  • Whisk first 6 ingredients until blended. Place steak and combined vegetables in separate shallow dishes. Pour half the vinegar mixture over ingredients in each dish; turn to evenly coat both sides of all ingredients. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade.
  • Grill steak 5 to 7 min. on each side or until medium doneness (160ºF). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
  • Cut steak across the grain into thin slices. Serve with grilled vegetables.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g

EASY CAJUN GRILLED VEGGIES



Easy Cajun Grilled Veggies image

This is a quick and easy recipe that makes the BEST marinated grilled veggies! Serve them alone or on brown rice. The veggies may be marinated in plastic resealable bags, too.

Provided by Kelly

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 45m

Yield 8

Number Of Ingredients 8

¼ cup light olive oil
1 teaspoon Cajun seasoning
½ teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
2 zucchinis, cut into 1/2-inch slices
2 large white onions, sliced into 1/2-inch wedges
2 yellow squash, cut into 1/2-inch slices

Steps:

  • In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Nutrition Facts : Calories 95 calories, Carbohydrate 7.7 g, Fat 7.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 232.8 mg, Sugar 2.7 g

CAJUN SUMMER VEGETABLES



Cajun Summer Vegetables image

Put your garden-fresh summertime veggies to good use in a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree, and it's quick and easy to prepare. -Nancy Dentler, Greensboro, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1-3/4 cups sliced fresh mushrooms
1/2 medium onion, sliced and separated into rings
1/2 medium red onion, sliced and separated into rings
1 cup cherry tomatoes
1/4 cup sliced fresh carrots
1 teaspoon Cajun seasoning

Steps:

  • Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAJUN STEAK WITH POTATOES AND VEGETABLES



Cajun Steak With Potatoes and Vegetables image

This is from the spring 2009 booklet printed by my local supermarket. The steak must be marinated overnight, and it will not be included in the cooking process.

Provided by Studentchef

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

loin grilling steak
1 tablespoon cajun seasoning
1/2 cup balsamic vinaigrette, plus
4 tablespoons balsamic vinaigrette, divided
1/4 cup hot sauce
1 (907 g) bag yellow fingerling potatoes
1/4 cup green onion, thinly sliced
3 cups harvest vegetables, frozen

Steps:

  • Rub steaks with Cajun spice, and place in a resealable baplastic bag. Combine 1/4 cup Balsamic vinaigrette with hot sauce and pour over the steaks. Refrigerate overnight.
  • Halve and steam potatoes until fork tender, about 12 minutes. Let stand for about 2-3 minutes, before tossing it with 2 tbsp of vinaigrette and green onions. Set aside, and kep warm.
  • Cook frozen vegetables, and season with salt and pepper.
  • Meanwhile, lightly oil and breheat barbecue (or indoor grill) to medium high heat. Remove steaks from marinade and cook for 6-8 minutes per side for medium. Transfer to a cutting board and gently cover and let rest for 5-10 minutes.
  • Plate the steaks with the potatoes and vegetables and drizzle the remaining 2 tbsp of Balsamic vinaigrette as a sauce.

Nutrition Facts : Calories 160, Fat 0.3, SaturatedFat 0.1, Sodium 409.9, Carbohydrate 36.3, Fiber 5.7, Sugar 2.9, Protein 4

A.1.® CAJUN GRILLED STEAK AND VEGETABLES RECIPE - (4.5/5)



A.1.® Cajun Grilled Steak and Vegetables Recipe - (4.5/5) image

Provided by mackenzielester

Number Of Ingredients 14

1 boneless beef top sirloin steak (1-1/4 lb.), 1 inch thick
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 small eggplant, halved lengthwise
2 medium red onions, halved
1/2 cup A.1. STEAKHOUSE Marinade New Orleans Cajun, divided
Make It
Kraft Kitchens Tips
Substitute 1-1/4 lb. boneless skinless chicken breast halves for the steak.
nutritional information
per serving
Calories 260
Total fat 7 g
Dietary fiber 5 g

Steps:

  • PLACE steak and combined vegetables in separate resealable plastic bags. Pour 1/4 cup of the marinade over the steak and the remaining marinade over the vegetables. Seal bags; turn to coat. Refrigerate 30 min. to marinate. PREHEAT grill to medium heat. Remove steak and vegetables from bags; discard marinade. GRILL steak, uncovered, 17 to 21 min. for medium-rare to medium doneness, adding the vegetables to the grill for the last 5 to 8 min. of the grilling time and cooking until crisp-tender, turning occasionally.

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