Cajun Butter Steak
Servings: 2 People
Cost: €25 - €30
Equipment
- 1 Sharp knife
- 1 Medium sized bowl
- 1 Pan 28cm diameter (you can use non stick or cast iron). I used it first for the steak and after I used it for the gnocchi.
- 1 Small pan to sautee the asparagus
- 1 Small sauce pan for the sauce/glaze
- 1 Ziplock bag big enough to fit the steak
Ingredients
- 2 pcs Irish ribeye steak It was about 350-400gr in total
- 500 gr Gnocchi I used the spinach one, but you can use whatever you want.
- 150 gr Baby asparagus trim the bottom about half cm
- 8 cloves Garlic minced, and divided into 3; 50% for the marinade, 35% for gnocchi, and 15% for the asparagus
- 20 gr Butter
- 2 tbsp Chopped parsley
- 1 tsp Salt
- 1 tsp White pepper
- 100 gr Quick melt cheese I often use mozzarella mixed with parmesan
- 1 tsp Flour optional, for extra thick cream
Marinade
- 200 ml Soy sauce
- 100 ml Olive oil
- 2 tbsp Cajun seasoning
- 1 tbsp Italian mix
- 50 gr Brown sugar I alternate sometimes with 2 tbsp honey.
- 2 tbsp Whole grain mustard
- 20 gr Butter
Instructions
Preparing the steak
- First, let's start with the marinade; in a medium bowl, add in the Soy sauce, olive oil, mustard, cajun seasoning, Italian mix, and brown sugar. Whisk gently until well-combined. Set aside.
- Lay the steak flat on a cutting board and pat dry them with paper towel. After both side pat dried, transfer them into a ziplock bag.
- Pour in the marinade into the ziplock bag and spare about 150ml of the marinade to make the glaze later. Gently massage the steak and let it rest for at least 15min. Do not marinade too long, or else the steak will be very salty.
- Add the marinated steak to a sizzling skillet in medium high heat. I like my steak medium - medium rare, so for this steak thickness I cooked the first side for 3min and the 2nd side for 2min. Remove steak and transfer to a cutting board to rest for 5 to 10minutes to achieve an evenly moist, juicy, and flavorful steak.
Creamy Cheesy Gnocchi
- While waiting for the steak marinated, you can get busy with the side dishes. Pour gnocchi into a boiling water. You will see them float to the top when they are ready. Set aside.
- On the pre-heated pan, add butter, and then minced garlic and flour, stir until well-combined. Add cream , stir again, and let it simmer on low heat. Once it's simmer, pour in cheese, and season with salt and pepper. Stir, and then add the cooked gnocchi and stir again until the gnocchi well coated with the cream.
Sautéd Asparagus
- While waiting for the steak to rest, I sautéd the asparagus. Add in butter in a preheated pan, garlic, and the asparagus. Add a little bit of water and stir until fork tender.
Glaze
- In a sauce pan, add in the remaining marinade and butter. Let it simmer and stir until it becomes a glaze.
- Serve the steak with cheesy spinach gnocchi and asparagus and pour the glaze over it. Enjoy! :)