Cajun Steak With Grilled Patatas Bravas
My kid approved version of Cajun Steak With Grilled Patatas Bravas is quick enough for weeknight meals and is popular with the entire family!
Servings: 4 servings
Cost: $6.07 per serving
Equipment
- gas or charcoal grill
Ingredients
- 12 ounces Dutch baby yellow potatoes halved lengthwise
- 1 pound boneless steak room temperature; I am using filet mignon, however New York strip, ribeye, and top sirloin are all excellent choices
- 4 green onions
- 2 tablespoons olive oil may substitute Canola
- 2 tablespoons Creole seasoning divided
- 4 tablespoons reduced fat mayonnaise
- 2 large cloves garlic run over a microplane to create a paste
- ½ teaspoon smoked paprika
- 1 tablespoon sherry vinegar
Instructions
- 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.
Notes
This steak requires a 5 minute rest period once removed from the grill. The temperature will rise 5 to 10°F during the rest time so be sure to factor this into your doneness calculations.
125°F for medium rare; warm red center
130°F for medium; warm pink center
170°F for well done
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 19g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 172mg | Potassium: 763mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1312IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 3mg