Lunch / Dinner
Cajun-Rubbed Triangle Steaks with Shrimp & Rémoulade
From the spicy rub on the steaks to the sweet and tangy sauce, Cajun influences abound in this hearty dinner.
Cajun cooking is bold, distinct, and known for its heavy use of seasoning — and these savory steaks pack a punch. The choice of thick triangle steaks allows for a generous rub of dried spices on all sides, for enticing flavor in every mouthful.
A staple of Cajun cuisine, shrimp cooks quickly on the grill, and makes a classy topper while requiring very little extra effort. Its charred flavor pairs perfectly with the rémoulade, a chilled sauce made with honey and Dijon, for a quintessentially Cajun finish.
Preheat grill to medium-high. Brush grill grate with oil.
Pulse mayonnaise, bell pepper, Dijon, scallions, shallots, parsley, honey, and 1 Tbsp. lemon juice in a food processor until minced. Chill rémoulade until ready to serve.
Rub all sides of steaks with Cajun Rub.
Toss shrimp with 1 Tbsp. lemon juice and oil; season with salt and black pepper.
Grill steaks, covered, 3 minutes per side for medium-rare. Remove steaks from grill, tent with foil, and let rest 5 minutes. Grill shrimp, uncovered, until pink and opaque, about 2 minutes per side. Remove shrimp from grill and chop. Serve steaks topped with rémoulade and shrimp.
% Daily Value*
Total Fat 48g 73%
Saturated Fat 12g 60%
Cholesterol 263mg 87%
Sodium 1975mg 82%
Carbs 14g 4%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.