Cajun Steak Frites with Remoulade Sauce

Ingredients

Here are the following ingredients:

Housemade Cajun Seasoning

• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) dried thyme leaves
• 2 tbsp (30 mL) sweet paprika
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) freshly ground black pepper
• 1 tbsp (15 mL) brown sugar
• 1 tbsp (15 mL) cayenne pepper
• 1 tbsp (15 mL) dry mustard powder
• 1 tbsp (15 mL) sweet smoked paprika
• 4 tsp (20 mL) garlic powder
• 4 tsp (20 mL) onion powder

Remoulade Sauce

• 2½ cups (625 mL) mayonnaise
• 1½ oz (45 g) chopped pickles, about ¼ cup (60 mL)
• ¼ cup (60 mL) prepared creamy horseradish
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) finely chopped fresh parsley
• ¼ cup (60 mL) lemon juice
• 4 tsp (20 mL) minced garlic
• 4 tsp (20 mL) hot sauce
• 4 tsp (20 mL) Worcestershire sauce
• 2 tsp (10 mL) Housemade Cajun Seasoning
• 1 tsp (5 mL) freshly ground black pepper

Steaks

• 16 Flat Iron Steaks, about 6 oz (175 g) each
• 1 cup (250 mL) Housemade Cajun Seasoning

Service

• 4 lb (2 kg) french fries, blanched
• ¼ cup (60 mL) finely chopped fresh thyme
• Kosher salt
• Freshly ground black pepper
• Sea salt flakes

Preparation

1. Housemade Cajun Seasoning: Mix oregano, thyme, sweet paprika, salt, pepper, brown sugar, cayenne, mustard powder, smoked paprika, garlic powder and onion powder. Store in an airtight container for up to three months.
2. Remoulade Sauce: Whisk mayonnaise with pickles, horseradish, Dijon mustard, parsley, lemon juice, garlic, hot sauce, Worcestershire sauce, Housemade Cajun Seasoning and pepper. Cover and refrigerate.
3. Steaks: Sprinkle each steak with 1 tbsp (15 mL) Housemade Cajun Seasoning to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.

Service

1. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Deep-fry 4 oz (125 g) french fries until golden brown and crispy. Toss with ¾ tsp (4 mL) thyme. Season with salt and pepper.
3. Plate steak with fries and ¼ cup (60 mL) Remoulade Sauce. Sprinkle steak with sea salt flakes.

Beef Cuts