- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 4
- strip loin grilling steaks (6 oz/175 g each)
- 1 tbsp
- Cajun spice mix
- 15 mL
- 3/4 cup
- balsamic vinaigrette, divided
- 175 mL
- 1/4 cup
- Louisiana-style 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
Method
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
Tips
Use the leftover steak and potatoes from this recipe to make a hearty Balsamic Steak & Spinach Salad.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 580
- Fat:
- 32 g
- Carbs:
- 36 g
- Protein:
- 39 g