Cajun adulation steak bites
- For Cajun Seasoning
1 teaspoon mild paprika
11/2 ladles swab
ladles garlic greasepaint
1 tablespoon onion greasepaint
1 tablespoon chili greasepaint, add further if you like heat
3/4 tablespoon dried thyme
tablespoon dried oregano
tablespoon brown sugar KETO use brown sugar cover
-3/4 tablespoon cayenne pepper, add further if you like heat
1/4 tablespoon cracked black pepper to taste
- For Steak
23 oz( 650 g) steak, cut into 2- inch cells( Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
- 2 soupspoons canola oil painting, divided
1/4 mug adulation
4 cloves garlic finely diced
Combine cajun seasoning in a shallow coliseum. Add the steak mouthfuls and toss to unevenly fleece.
Heat 2 ladles oil painting in a skillet or visage over medium-high heat until hot.
Sear the steak mouthfuls in batches for 2- 3 twinkles each side until edges are crisp and browned, adding redundant oil painting as demanded. Set away.
Reduce heat to medium. Add adulation to the skillet and heat until melted. Sauté the diced garlic until ambrosial( about 30 seconds), while scraping up any browned bits from the visage.
Take the visage off the heat. Throw the steak bites back by and toss through the garlic adulation to unevenly fleece.