Cajun Steak With Charred Tomato Salad Recipes

T-BONE STEAK WITH CHARRED TOMATO-HORSERADISH BUTTER

Steps:

• Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes.
• Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.
• Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

GRILLED STEAK TUSCAN SALAD WITH TOMATO VINAIGRETTE

Steps:

• Whisk balsamic vinegar, 3 Tbsp oil, 1 tsp kosher salt, and 1/2 tsp pepper in small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature for at least 1 hour.
• Meanwhile, toss tomatoes and 1 tsp kosher salt in a colander set over a large bowl; let rest for 1 hour.
• Prepare grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and thermometer reads 125 degrees, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Brush zucchini with oil; season with 1/4 tsp kosher salt and 1/8 tsp pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
• Shake colander to thoroughly drain tomatoes, reserving the liquid into the bowl. Add the Fat Boy Apple Cider Honey Mustard Sauce and remaining 1/4 cup oil and 1/2 tsp pepper with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread and basil and toss just to combine. Top with steak and sprinkle with sea salt.

CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
• Coat both sides of the chicken breasts with the seasoning mixture.
• In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
• Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
• In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
• Cut chicken into pieces.
• In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
• Add dressing and toss.
• Enjoy!

CAJUN TOMATO CHICKEN SALAD

Steps:

• Combine lemon juice and next five ingredients.
• Beat in yogurt.
• Gently fold chicken and next 3 ingredients into dressing and chill.
• Just before serving, fold in tomatoes.

CAJUN STEAK WITH GRILLED PATATAS BRAVAS

Steps:

• Bring 1 pound of grilling steaks to room temperature for at least 1 hour. Salt and pepper both sides lightly and allow to stand an additional 20 minutes.
• Preheat a gas grill for medium heat. Alternatively, if using a charcoal grill, prepare coals on half the grill for medium heat and set grate over both hot and cool sides of grill.
• Halve the baby Dutch potatoes lengthwise and place in a microwave-safe bowl. Cover with paper toweling and heat on high for 8 to 10 minutes. Potatoes should be steaming and very tender. Drain if any moisture has accumulated in the bowl.
• Coat steak, potatoes, and onions with oil and 1 tablespoon of a good Creole or Cajun seasoning. Line grill grates with aluminum foil. Place steak, potatoes, and onions on grill. Grill 3 to 4 minutes on each side or until potatoes are marked, onions are charred, and steak is 125°F for medium rare; warm red center. **SEE NOTES FOR ADDITIONAL TEMPERATURES AND TIMES
• Transfer steak to a rimmed cutting board. Tent tightly with foil to maintain heat and let stand 5 minutes before slicing. Temperature will rise 5 to 10°F during the rest time so be sure to factor this into your doneness calculations.
• In a food processor, combine the mayonnaise, garlic, paprika, vinegar, and remaining Creole or Cajun seasoning. Rough chop the green onions into roughly 1/2-inch segments. Stir into the bravas sauce.
• Toss potatoes in mayonnaise mixture or serve on the side, about 1 tablespoon per person. Serve sliced steak with patatas bravas.

CAJUN STEAK WITH CHARRED TOMATO SALAD

Steps:

• Using a pestle and mortar, grind the lemon zest, garlic, peppercorns and cumin seeds together until well blended. Add the oregano, cayenne and salt and grind again.
• Rub the mixture into the meat and set aside for and hour or two. Meanwhile, halve the tomatoes lengthways and place on the barbecue, cut sides down, for 5-8 minutes until softened and a little charred.
• Finely chop the herbs and mix with the tomatoes, onion, chilli, oil and lemon juice; season well to taste.
• Barbecue the steaks for 3-4 minutes on each side. Serve with the charred tomatoes and leafy green salad.