Cajun Steak Frites

Cajun Steak Frites (great for all phases)


■ Turnips Frites:
■1 turnip, cut lengthwise into 1/4-inch-thick strips
■1 teaspoon hot sauce
■3/4 teaspoon dried thyme
■1/4 teaspoon garlic salt
■ Cooking spray
■1 (1-pound) flank steak, trimmed
■1/4 teaspoon salt
■1/4 teaspoon garlic powder
■1/4 teaspoon dried thyme
■1/4 teaspoon dried oregano
■1/8 teaspoon ground cumin
■1/8 teaspoon paprika
■1/8 teaspoon chili powder
■1/8 teaspoon ground red pepper
■1/8 teaspoon freshly ground black pepper
■1/2 tablespoon olive oil
■1 garlic clove, minced
■1 pound kale, stemmed and shredded
■1/4 cup water
■1 teaspoon apple cider vinegar
■1/4 teaspoon salt
■1/4 teaspoon freshly ground black pepper


1. Preheat oven to 500°.
2. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine turnips, cooking spray, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange turnips in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm.
3. Preheat broiler.
4. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices.
5. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients.

July 14, 2014 by Kristi Kirkham
Tags: Beef
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