Cajun Steak with Charred Tomato Salad
Transform your dinner table into a flavor-packed feast with this Cajun Steak with Charred Tomato Salad recipe! Juicy, perfectly seasoned ribeye steaks are rubbed with bold Cajun spices and grilled to tender perfection, while blistered cherry tomatoes, tangy lemon, fresh parsley, and crisp red onion come together in a vibrant charred tomato salad bursting with smoky-sweet notes. This quick and easy dish, ready in just 25 minutes, strikes a perfect balance of hearty and refreshing, making it an ideal choice for weeknight dinners or impressive entertaining. With simple ingredients and bold flavors, this recipe is your go-to for a mouthwatering steak dinner that’s sure to wow.
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 2 tablespoons Cajun seasoning
- 4 tablespoons olive oil
- 300 grams cherry tomatoes
- 1 small red onion
- 15 grams fresh parsley
- 1 large lemon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your grill or a large cast-iron skillet over medium-high heat.
Rub both sides of the steaks generously with 1 tablespoon of Cajun seasoning per steak and drizzle 1 tablespoon of olive oil on each. Massage the seasoning into the meat and let it sit at room temperature while preparing the salad.
Toss the cherry tomatoes with 1 tablespoon of olive oil and place them on the grill or in a hot skillet. Cook for 5-7 minutes, turning occasionally, until the skins are blistered and slightly charred. Transfer to a bowl and let cool slightly.
Thinly slice the red onion and roughly chop the parsley. Add them to the bowl with the charred tomatoes.
Squeeze the juice of the lemon over the tomato salad, drizzle with the remaining 1 tablespoon of olive oil, and season with salt and black pepper. Toss gently to combine and set aside.
Place the steaks on the preheated grill or skillet. Cook for 3-5 minutes per side for medium-rare, or adjust based on your preferred doneness level. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Remove the steaks from the heat, cover loosely with foil, and let them rest for 5 minutes to retain their juices.
Plate the Cajun steak alongside a generous serving of the charred tomato salad. Garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 14.4 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
