Beefy flavor of the bavette steak seasoned with the holy trinity of Cajun and Creole cooking (which consists of peppers, onions, celery and some Cajun spices). Served on top basmati rice with a crusty slice of bread.
- 2 16 OZ RAIKES BEEF BAVETTE STEAKS
- 1 GREEN BELL PEPPER, THINLY SLICED
- 1 ORANGE BELL PEPPER, THINLY SLICED
- 1/2 LARGE ONION, THINLY SLICED
- 1 RIB CELERY, SLICED 1/4" ON THE DIAGONAL
- 10.5 OZ CAN STEWED TOMATOES
- 2 TBSP OLIVE OIL
- CAJUN DUST BELOW:
- 2 TBSP SMOKED PAPRIKA
- 2 TBSP GRANULATED GARLIC
- 2 TBSP OREGANO
- 1 TBSP SALT
- 2 TSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
Mix the spices together in small bowl for Cajun dust. Season both sides of steaks making sure to rub into the meat. On a preheated grill, cook steaks about 5-6 minutes per side (or until desired doneness) for medium rare. Remove the steaks and tent with foil.
In a skillet heat olive oil, adding celery, onion and peppers. Cook until tender, but still crispy. Add the tomatoes and heat through.
Slice steaks against the grain and arrange on platter, then top with pepper and tomato mixture. Serve with basmati rice and crusty bread. Trying to watch the carbs, we suggest cauliflower rice.