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

with Butter Lettuce & Crispy Onion Salad

40 MIN
$18.99/serving 2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
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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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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
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