Cajun Steak with Potatoes & Vegetables

Prep time: 5min

Total time: 20min

Serves 4

6 oz

(170 g) strip loin grilling steaks

1 tbsp

Cajun spice mix

15 mL

3/4 cup

Balsamic Vinaigrette, divided

375 mL

1/4 cup

Louisiana Hot Sauce

60 mL

1 pkg

Yellow Petites Potatoes

907 g

1/4 cup

Thinly sliced green onions

60 mL

3 cups

Frozen Harvest Vegetables

750 mL

calories

580

fat

32 g

carbs

36 g

protein

39 g

Rub steaks with Cajun spice; place in resealable plastic bag. Combine 1/2 cup (125 mL) vinaigrette with hot sauce; pour over steaks, seal and refrigerate overnight.
Halve and steam potatoes until fork tender, about 12 min. Let stand 2 to 3 min., then gently toss with 2 tbsp (30 mL) of vinaigrette and green onions. Set aside, keeping warm. Next, cook frozen vegetables according to package directions; season to taste with salt and pepper.
Meanwhile, lightly oil and preheat barbecue (or preheat indoor grill) to medium-high. Remove steaks from marinade. Cook steaks to desired doneness, about 6 to 8 min. per side for medium, depending on thickness. Transfer to a cutting board, lightly cover and let rest 5 to 10 min. Set aside 2 cooked steaks and 2 cups (500 mL) of the potatoes for the Balsamic Steak & Spinach Salad the next night. Spoon remaining 2 tbsp (30 mL) vinaigrette over the steaks as a sauce. Serve with remaining potatoes and vegetables.

Use the leftover steak and potatoes from this recipe to make a hearty Balsamic Steak & Spinach Salad.