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
- 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
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.
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.
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.