Party in your mouth. Mardi Gras steaks seasoned with the holy trinity of Cajun and Creole cooking, which consists of peppers, onions, celery and some Cajun dust.
- 2 16 OZ RAIKES BEEF BAVETTE STEAKS*
- 1 GREEN BELL PEPPER, THINLY SLICED
- HALF LARGE ONION, THINLY SLICED
- 1 RIB CELERY, SLICED 1/4" ON THE DIAGONAL
- 1 10.5 OZ CAN STEWED TOMATOES
- 2 TBSP OLIVE OIL
- CAJUN SPICE MIXTURE
- 2 TBSP SMOKE PAPRIKA
- 2 TBSP OREGANO
- 1 TBSP SALT
- 2 TSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
Season the steaks with Cajun dust on both sides, pressing into the meat. Heat grill to high and grill 5-6 minutes on each side for medium rare (130-135 degrees). Remove steaks from the grill and tent will foil.
In a skillet heat olive oil, then add bell pepper, onion and celery. Cooking until tender but still crispy. Add the tomatoes and heat through.
Slice the steaks and place on platter topping with the tomato mixture. We recommend serving with Basmati rice and a crusty bread. Enjoy!
*Sirloin steaks, flank, hanging tender and petite tenders would work nicely too.