- 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
Directions
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.
Tip
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
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 580
- Fat:
- 32 g
- Carbs:
- 36 g
- Protein:
- 39 g
