Last Updated on August 26, 2022
This cajun-spiced ranch steak brings the heat, while the coolness of blueberries and asparagus balance it all out in a perfect summery recipe.
Ingredients
- 4 ea ButcherBox Ranch Steaks
- 2 Tbsp Cajun spice
- 1 Tbsp olive oil
Blueberry and Asparagus Salad
- orange dijon vinaigrette
- 4 c arugula
- 1 c blueberries
- 1 bu asparagus cut into 1" pieces
Orange Dijon Vinaigrette
- 6 Tbsp balsamic vinegar
- 6 Tbsp orange juice
- 2 Tbsp dijon mustard
- 1 Tbsp honey
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ c olive oil
Instructions
- In a small bowl, combine Cajun spice and olive oil to form a paste. Massage paste onto steaks and set aside. While the steaks rest and come up to room temperature assemble Orange Dijon Vinaigrette.
Orange Dijon Vinaigrette
- In a small bowl or food processor, combine orange juice, balsamic vinegar, dijon mustard, honey, salt and pepper. Slowly add olive oil while mixing. Set aside.
Cajun Rubbed Ranch Steaks
- Preheat a cast iron skillet on medium-high heat. Add 1 Tbsp of avocado oil or ghee to hot pan. Sear steaks 5 minutes per side, or until internal temperature reads 115℉. These steaks can also be cooked on the grill if you prefer.
- Allow the steaks to rest for 8-10 minutes.
- Meanwhile, mix salad ingredients together and toss with orange dijon vinaigrette.
- Slice steaks thinly against the grain and serve with salad. Enjoy!
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Yankel Polak is the Head Chef at ButcherBox.
