Cajun Ranch Steak with Blueberry and Asparagus Salad

  • PREP: 5min

  • COOK: 20min

  • SERVES: 6

  • PREP: 5min

  • COOK: 20min

  • SERVES: 6

  • Beef

When cooked properly this lean cut can be as tender as a filet, but with a deep flavor normally associated with a pot roast or short ribs. Pairing your Ranch Steak with crisp tart flavors like fresh summer asparagus and June blueberries lends a subtle tang to it’s rich meaty flavor – a perfect summer meal.

Ingredients (13):

  • 4 ButcherBox Ranch Steaks
  • 2 Tbsp Cajun spice
  • 1 Tbsp olive oil (for rub)
  • 4 c arugula
  • 1 c washed blueberries
  • 1 bunch asparagus (cut into 1 inch slices)
  • 6 Tbsp balsamic vinegar
  • 6 Tbsp orange juice
  • 2 Tbsp dijon mustard
  • 1 Tbsp honey
  • ½ c olive oil (for dressing)
  • ½ tsp kosher salt
  • ½ tsp black pepper

Directions:

  1. In a small bowl, combine the Cajun spice and 1 Tbsp olive oil until a paste is formed. Massage paste onto steaks and set aside.
  2. In a small bowl or food processor, combine orange juice, balsamic vinegar, dijon mustard and honey. Slowly add ½ cup olive oil while mixing. Add salt and pepper.
  3. Sear the Ranch steaks in a preheated cast iron skillet or over coals for 5 to 6 min per side, or until the internal temperature reads 115°F.
  4. Allow the steaks to rest for 8-10 min.
  5. Mix arugula, blueberries and asparagus and top with dressing.
  6. Slice ranch steaks thinly and against the grain. Enjoy!

Happy Eating!

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