Weekend Recipes: Grilled Steak w/Cajun Vinaigrette

grilled-rib-eye-steaks-smoked-paprika-rub

Love steak? So do I, this indulging recipe will help you get your protein and healthy fats. Oh, it also is one of my best steak dinners.

What You Need

Paprika Vinaigrette

  • 1/2 cup vegetable oil
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons paprika
  • 2 tablespoons Cajun seasoning
  • 1 large shallot, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon hot paprika
  • 2 32 ounce bone-in rib eye steaks
  • Ground Pepper

How To Make It

Cajun Vinaigrette

Heat 1/4 cup vegetable oil, 1/4 cup extra virgin olive oil, Cajun seasoning, and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1–1½ hours. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with ground pepper.

Steaks

One can use either a gas or electric grill for steaks. Charcoal does add a unique flavor. Rub steaks with olive oil and season with pepper. Cook steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, make sure to sear the edges and render some fat, about 2 minutes per side. Grill steaks over indirect heat, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare. Transfer steaks to a cutting board and let rest 10–15 minutes. Sprinkle paprika over steak before cutting and serving with the Cajun vinaigrette.

Nutritional Value

This recipe yields around 8 servings and contains around 20 grams of fat per serving. It also contains around 56 grams of protein per serving.