Cajun Steak Bites and Crispy Potatoes and Mushrooms
2 pound boneless sirloin steak cut into 1 inch cubes
Cajun seasoning
Butter
Canola oil
1 tsp minced garlic
1 TBSP worceshire
5-6 red potatoes, cut into 1/2 inch pieces
1 carton of sliced cremini mushrooms
Directions:
In a bowl or ziptop bag add about 3-4 TBSP of your favorite cajun seasoning. If it doesnt have at least 100 mg of sodium in the mixture, add a bit more salt. You want the steak to be dry so dont add any oil here.
Chop your potatoes and soak in cold water for 10 minutes. Drain and dry.
Season the potatoes with the same cajun seasoning and make sure to salt them too.
Prepare one cast iron skillet with canola oil and heat to high heat. Once hot, add your potatoes. You are going for crispy here so once you add them, try to leave them for 5 minutes. You will turn them every few minutes to try and get even color. After about 20 minutes they should be fork tender. Remove to a bowl. Turn down the hear and deglaze the pan with a little water and scrap up brown bits. Add a bit of butter to the pan, add your mushrooms, more seasoning and salt and pepper. Saute your mushrooms. This will take about 5 minutes.
While your mushrooms are working, prepare another cast iron pan with canola oil. Heat to high heat and make sure you see a little smoke before you start.
Once hot, add your steak bites. Sear for 2-3 minutes per side or until steak registers the temperature you want. At the last minute, add in 3 TBSP of butter, 1 TBSP Worcestershire, 1 tsp minced garlic. Toss steak to coat and then remove to rest.
Add your potatoes back to the pan with mushrooms and toss to warm.
Serve together.
Cajun seasoning
Butter
Canola oil
1 tsp minced garlic
1 TBSP worceshire
5-6 red potatoes, cut into 1/2 inch pieces
1 carton of sliced cremini mushrooms
Directions:
In a bowl or ziptop bag add about 3-4 TBSP of your favorite cajun seasoning. If it doesnt have at least 100 mg of sodium in the mixture, add a bit more salt. You want the steak to be dry so dont add any oil here.
Chop your potatoes and soak in cold water for 10 minutes. Drain and dry.
Season the potatoes with the same cajun seasoning and make sure to salt them too.
Prepare one cast iron skillet with canola oil and heat to high heat. Once hot, add your potatoes. You are going for crispy here so once you add them, try to leave them for 5 minutes. You will turn them every few minutes to try and get even color. After about 20 minutes they should be fork tender. Remove to a bowl. Turn down the hear and deglaze the pan with a little water and scrap up brown bits. Add a bit of butter to the pan, add your mushrooms, more seasoning and salt and pepper. Saute your mushrooms. This will take about 5 minutes.
While your mushrooms are working, prepare another cast iron pan with canola oil. Heat to high heat and make sure you see a little smoke before you start.
Once hot, add your steak bites. Sear for 2-3 minutes per side or until steak registers the temperature you want. At the last minute, add in 3 TBSP of butter, 1 TBSP Worcestershire, 1 tsp minced garlic. Toss steak to coat and then remove to rest.
Add your potatoes back to the pan with mushrooms and toss to warm.
Serve together.
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