Cajun Jelly Roll Steak Recipes

CAJUN T-BONE STEAK

Steps:

• Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.
• Preheat a grill to medium-high. Lightly brush with the oil.
• Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.

THE BEST CAJUN BUTTER STEAK RECIPE WITH CAJUN BUTTER PEPPERCORN SAUCE

Steps:

• Make and toast the cajun mix by combining all the spices together and toasting over a low flame until fragrant, 2-3 minutes.
• Rub each steak generously with about 1.5 tablespoons of the cajun mix per steak, then chill in the refrigerator uncovered for one hour.
• While the steaks are chilling, combine the ingredients for the marinade in a container just large enough to fit your steaks. Add the steaks when ready, then cover with extra oil if needed. Marinate for between 6 hours and up to two days - longer is better.
• Heat up a large cast iron skillet with 1 tablespoon of high heat oil (not olive) until it's just about smoking. Add the onion wedges and cook for 2 minutes per side, or until charred. Turn them with a flipper or tongs and cook the other side, then remove and set aside.
• Optionally season your steaks with salt. Add the steaks and cook roughly 3 minutes per side for rare or 4 minutes per side for medium rare. Rest the steaks while you make the cajun butter peppercorn sauce. If you are doing these in batches, turn your oven to warming/proofing mode (or just with the light on - no higher than 80ºF) to keep the steaks warm. Let the skillet come back to temp in between steaks.
• If you are making the cajun butter peppercorn sauce, reduce the heat to low and add cognac to the pan. Let reduce while stirring with a wooden spoon or silicone spatula to deglaze, then add butter, cream, cracked peppercorns, and cajun spice mix. The resulting sauce will be a little grainy and not creamy like French peppercorn sauces, but delicious and spicy.
• Slice steaks and enjoy immediately.

ROPA VIEJA ROULADE

Steps:

• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
• Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
• Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
• Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
• Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
• Untie the steak and cut it into 6 thick slices.

PUERTO RICAN-STYLE STUFFED FLANK STEAK

Steps:

• For the rice: Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add the turmeric and cook, stirring, until toasted, about 30 seconds. Add the rice and stir to coat. Add 1 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a low simmer, cover and cook until all of the water has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and stir in the mayonnaise and garlic. Adjust the seasoning with salt and let cool completely. Set aside.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• For the peppers and plantains: Heat 2 tablespoons of the oil in a medium flameproof skillet over the direct-heat side of the grill until hot and shimmering. Add the peppers and cook until softened, about 5 minutes; set aside. Add the plantain halves cut-side down and cook, flipping once, until golden and caramelized, about 5 minutes per side. Let cool, then cut one of the plantain pieces in half lengthwise to make 3 strips total. Set aside.
• For the beans: Put the beans and 2 tablespoons of the barbecue sauce in a small bowl. Add a pinch of salt and squish the beans with your hands until broken down enough to hold together but not completely a paste. Set aside.
• For the flank steak: Set the flank steak on a cutting board with a short end facing you. Starting at one long side, slice the steak in half horizontally, leaving 2 inches at the opposite long side uncut so the pieces stay together. Open up the steak like a book so you have 1 big piece. Pound the steak with a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with the roasted garlic and herb seasoning.
• Position the steak vertically in front of you so the short ends are at the top and bottom of the cutting board. Pat the rice into an even layer all over the steak. Starting a third of the way in from the left side of the steak, lay down one plantain strip vertically on the steak. Moving right, line up 4 scallions next to it, followed by a third of the peppers and a third of the beans. Repeat 2 more times with the remaining ingredients, starting with a plantain strip and ending with the beans. Starting at one of the long ends, roll the steak around the filling like a jelly roll. Tie closed at 1-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat to secure it. Coat the meat evenly with the remaining 1 tablespoon oil.
• Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 10 minutes total. Move the steak to the indirect-heat side of the grill, cover the grill and cook, turning occasionally and basting with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling; cook, testing the temperature frequently, until the very center registers 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, about 30 minutes more. Transfer the steak to a cutting board to rest for 15 minutes.
• Untie the steak and slice on a slight bias into 6 thick slices. Serve with more barbecue sauce on the side.

CAJUN PEPPER STEAK

Steps:

• In a large skillet, cook beef in oil over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender. , Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

CAJUN BUTTER STEAK BITES

Steps:

• Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
• Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
• Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
• Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
• Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
• Serve warm.

CAJUN JELLY ROLL STEAK

Steps:

• rinse steak.
• rub 1 teaspoon of salt and 1 teaspoon of red pepper flakes all over steak and set aside.
• mix remaining ingredients with ground meat.
• lay steak out flat on cookie sheet.
• spread the seasoned ground meat over the steak.
• roll up steak (jelly roll style).
• tie each end and middle with string.
• wrap in foil.
• bake on cookie sheet.
• 375 degrees for 1 hour and 30 minutes.
• unwrap for the last 15 minutes to brown turn after first 7 minutes to brown other side.
• remove and let stand for 5 minutes.
• slice and serve.
• can serve with cream potatoes on the side with gravy.

GERMAN STEAK ROLL

Steps:

• Bacon goes under steak, one slice under each end and one under center, straight up and down.
• Lay steak lengthwise on top of bacon.
• Salt and pepper lightly.
• Spread mustard over entire surface of steak.
• Sprinkle chopped pickles and onion over entire steak.
• Fold bacon in at edges and then roll tightly jelly roll fashion, seam side down. Place in ungreased baking dish (if too long, cut in half).
• Bake at 400° until bacon and meat start to brown.
• Mix gravy in warm tap water and mix with meat juices that have formed.
• Bake at 325° to 350° until tender, 1 1/2 to 2 hours. Can be covered with foil and basted with the gravy every now and then for more tenderness.
• Slice and serve with rice or potatoes.

CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA

Steps:

• Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
• Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.

CAJUN HAMBURGER STEAK

Steps:

• Sauté onions and bell pepper until wilted.
• Add green onions and saute a few more minutes.
• Add this to the meat mixture along with other seasonings and mix well.
• Form the steaks, and broil on each side until brown.
• Move the pan to the oven and add about 1/2 cup of water to the pan and cover with foil.
• Continue to cook at 350 degrees for about 15 minutes then use a meat thermometer to check internal temperature; it should be: no less than 160°F (medium) and 170°F (well done).
• Add more water if needed and brush a little water over the steaks.
• Continue to cook until desired temperature is achieved.
• Lower fire to 250°F, check and add water if needed and cook for another 5 minutes.
• Remove from oven, brush with water, and/or sauce and leave covered for about 10 minutes.
• On the side sauté some onions, bell pepper and mushrooms.
• Add seasoning and a little instant roux to make a sauce.
• You can also make a roasted pepper sauce.
• Pour sauce and some veggies on top of the steak, or just put them on the side.

CAJUN RIB-EYE STEAKS

Steps:

• Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
• Add steaks to marinade, turning to coat.
• Spoon half of sliced onion evenly over steaks.
• Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Remove steaks from marinade.
• Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
• Sprinkle each side of each steak with 1 teaspoon spice mixture.
• Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
• Cut each steak in half.
• Divide steaks among plates; serve.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.