Cajun Crispy Onion Steak
with pepper, corn, and sweet potato hash
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Eggs, Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
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2 oz. Remoulade
- 3 oz. Corn Kernels
- 1 Green Bell Pepper
- 18 oz. Sweet Potato
- 1 tsp. Bayou Blend
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1 oz. Crispy Fried Onions
- 12 oz. Sirloin Steaks
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories826
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Carbohydrates77g
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Fat39g
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Protein45g
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Sodium1616mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Peel and cut sweet potato into ½" dice. Stem, seed, remove ribs, and cut bell pepper into 1" dice. Coarsely crush crispy onions. Pat steaks dry, and season both sides with a pinch of salt and pepper.
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2 Start the Vegetables
Place sweet potato and bell pepper on prepared baking sheet and toss with seasoning blend, ½ tsp. salt, and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until browned and tender, 18-20 minutes. While vegetables roast, cook steaks.
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3 Cook the Steak
Once vegetables have cooked 8 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer to a plate and rest at least 5 minutes. While steaks rest, finish vegetables.
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4 Finish the Vegetables
Gently flip vegetables and add corn. Roast again until warmed through, 3-5 minutes.
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5 Finish the Dish
Top steaks with remoulade sauce (to taste). Plate dish as pictured on front of card, garnishing steaks with crispy onions. Bon appétit!
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