Cajun Butter Ribeye Steak

with Prawn Jambalaya

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Instructions

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1 Prep vegetables

Peel and finely chop the onion. Finely chop the celery. De-seed and finely chop the pepper. Finely chop the tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly. 

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2 Saute vegetables

Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onioncelery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further. 

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3 Cook jambalaya

Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

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4 Fry steak

Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter

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5 Prep prawns and onions

Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper. 

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6 Finish jambalaya

When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!

Pro tip

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.

Cooking Time: 35 min

Cals 1308 · Prot 88 · Carbs 83 · Fat 70

Ingredients

Number of people

Steak

Beef rib eye 500 Grams
Cajun spice 4 Grams
Olive oil 2 Tbsp
Salted butter 50 Grams
Soy sauce 15 ML

Jambalaya

Red onion 1 Piece
Celery stick 1 Piece
Yellow bell pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 2 Pieces
Fresh thyme 10 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Dried oregano 2 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 350 ML
Hot Sauce 20 Grams
Spring onion 50 Grams
Prawns 200 Grams

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.

Cooking Time: 35 min

Cals 1308 · Prot 88 · Carbs 83 · Fat 70

Instructions

photo

1 Prep vegetables

Peel and finely chop the onion. Finely chop the celery. De-seed and finely chop the pepper. Finely chop the tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly. 

photo

2 Saute vegetables

Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onioncelery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further. 

photo

3 Cook jambalaya

Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

photo

4 Fry steak

Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter

photo

5 Prep prawns and onions

Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper. 

photo

6 Finish jambalaya

When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!

Pro tip

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.

Ingredients

Number of people

Steak

Beef rib eye 500 Grams
Cajun spice 4 Grams
Olive oil 2 Tbsp
Salted butter 50 Grams
Soy sauce 15 ML

Jambalaya

Red onion 1 Piece
Celery stick 1 Piece
Yellow bell pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 2 Pieces
Fresh thyme 10 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Dried oregano 2 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 350 ML
Hot Sauce 20 Grams
Spring onion 50 Grams
Prawns 200 Grams
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