Sunday Lunch – Cajun Blackened Steaks With Potato Salad

4030352304_350wI am persevering with the planned BBQ season Sunday Lunch blog in spite of the continuing inclement weather here in Blighty, for those seasoned British BBQ’ers here’s a favour packed recipe using steak rubbed with Cajun spices. To my mind there is only one way to get the best from a steak and  that chargrilled, BBQ taste is second to none, although it’s just as easy to grill of pan fry this recipe with equally delicious results. So why Cajun? Cajun cuisine or in French Cuisine Cadienne  is the style of cooking with originates from the French-speaking Acadian or “Cajun” immigrants  who had been deported by the British from Acadia in Canada to the Acadiana region of Louisiana in the USA.

Acadian refugees, who largely came from what is now modern-day New Brunswick and Nova Scotia adapted their French rustic cuisine to local ingredients incorporating ingredients such as rice, crawfish, sugar cane, and sassafras. The cuisine was then adopted by the natives of Louisiana and incorporated in their tradition of BBQ ing  using seasoning. It’s a marriage made in heaven and the flavours used in Cajun seasoning are absolutely wonderful, you’ll have enough seasoning to pop some in an air tight container and use again. You can also try this with vegetable skewers, corn on the cob, chicken, lamb and fish.

For the Steaks

  • 4 6oz rump steaks
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons white pepper
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground cayenne pepper
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • salt to taste
  • A glug of  good olive oil

For the Potato Salad

  • Pancetta, cubed
  • 2 lb of new potatoes
  • 3 large eggs, boiled.
  • Salt to taste
  • Freshly cracked black pepper
  • 1 tsp Cajun spices
  • 1 onion chopped
  • 3 stalks of celery chopped celery
  • 1/2  green pepper, seeded and chopped
  • 2 tbsp  of good mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1 spring onion, sliced, for garnish


Mix the spices together to make the Cajun spice mixture. Tenderise each of the steaks and then place in a large freezer bag and add a good glug of olive oil and 2 tablespoons of Cajun spices. Massage the steak for ten minutes then place in the fridge overnight. You can either grill or BBQ your steaks to order, I am of the medium rare brigade but you can cook as long or as little as you like, just enjoy the flavours. Serve either whole or slice on the diagonal. rb015

For the potato salad, sauté the pancetta until it is crispy and put to one side for later. Lightly scrub the new potatoes and then place in boiling salted water and cook until they are tender. The best way to test these is with a sharp knife. Cook the eggs at the same time by placing them among the potatoes, remove them once the potatoes are ready to drain and place them in iced water to prevent them from cooking any further. Drain the potatoes and set aside to cool.

Once the potatoes have cooled sufficiently, cut in half and then place in a serving bowl and dust with salt and more of the Cajun seasoning. Gently toss. Then add the onion, pepper,celery and egg to the potatoes and continue to gently toss the salad. Mix together the mustard and mayonnaise and drizzle over the potatoes and gently toss once more. You can make this a couple of hours in advance and refrigerate to ensure the flavours really have a chance to develop. When the salad is ready to serve, lightly sprinkle more Cajun seasoning again for colour and strew with the cooked pancetta and spring onions.




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