Grilled Cajun Flank Steaks & Potato Salad with Butter Lettuce & Crispy Onion Salad
Premium

Grilled Cajun Flank Steaks & Potato Salad

with Butter Lettuce & Crispy Onion Salad

40 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Grilled steaks (topped with a spicy compound butter) are perfectly complemented by a classic summer side of creamy potato salad—made with foil packet fingerlings, grilled onion, mayo, and sweet pickle relish.

TECHNIQUE TO HIGHLIGHT
We’re using a foil packet to get the potatoes deliciously tender without having to use the stove. Sealing them in foil (with a bit of water and olive oil) helps to lock in the moisture and steam the potatoes while they cook on a hot grill.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Grilled Cajun Flank Steaks & Potato Salad with Butter Lettuce & Crispy Onion Salad
Title
  • 2 8-Oz Flank Steaks
  • ¾ lb Fingerling Potatoes
  • 1 Red Onion
  • 1 head Butter Lettuce
  • 4 oz Multicolored Grape Tomatoes
  • 1 bunch Chives
  • 2 Tbsps Sweet Pickle Relish
  • ¼ cup Mayonnaise
  • 1 oz Butter
  • 1 Tbsp Hot Sauce
  • 3 Tbsps Green Goddess Dressing
  • ⅓ cup Crispy Onions
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients & make the compound butter
1 Prepare the ingredients & make the compound butter

Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper; turn to coat. Cut off and discard the root end of the lettuce; separate the leaves. Halve the tomatoes; place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Thinly slice the chives. In a bowl, combine the softened butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined. 

Assemble the foil packet & grill the potatoes
2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Grill & chop the onion
3 Grill & chop the onion

Meanwhile, grill the seasoned onion rounds 3 to 4 minutes per side, or until lightly charred and softened. Transfer to a cutting board; roughly chop.

Grill the steaks
4 Grill the steaks

Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Make the potato salad
5 Make the potato salad

While the steaks rest, in a large bowl, combine the grilled potatoes, chopped onion, mayonnaise, and pickle relish. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve your dish
6 Finish & serve your dish

In a large bowl, combine the lettuce leaves, seasoned tomatoes (including any liquid), and green goddess dressing. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the butter lettuce salad and potato salad. Top the steaks with the compound butter Garnish the butter lettuce salad with the crispy onions. Garnish the potato salad with the sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the compound butter
1 Prepare the ingredients & make the compound butter

Remove the butter from the refrigerator to soften. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Place in a bowl; drizzle with olive oil and season with salt and pepper; turn to coat. Cut off and discard the root end of the lettuce; separate the leaves. Halve the tomatoes; place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Thinly slice the chives. In a bowl, combine the softened butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined. 

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Assemble the foil packet & grill the potatoes
Grill & chop the onion
3 Grill & chop the onion

Meanwhile, grill the seasoned onion rounds 3 to 4 minutes per side, or until lightly charred and softened. Transfer to a cutting board; roughly chop.

4 Grill the steaks

Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Grill the steaks
Make the potato salad
5 Make the potato salad

While the steaks rest, in a large bowl, combine the grilled potatoes, chopped onion, mayonnaise, and pickle relish. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

In a large bowl, combine the lettuce leaves, seasoned tomatoes (including any liquid), and green goddess dressing. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the butter lettuce salad and potato salad. Top the steaks with the compound butter Garnish the butter lettuce salad with the crispy onions. Garnish the potato salad with the sliced chives. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6