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very easy
Prep Time
5 mins
Total Time
20 mins


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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
32 g
36 g
39 g
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