Cajun Rubbed Ranch Steaks with Blueberry and Asparagus Salad

 

Cajun Rubbed Ranch Steaks with Blueberry and Asparagus Salad

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ranch Steak
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people

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

Yankel Polak is the Head Chef at ButcherBox.