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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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!

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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!