Cajun-Spiced Steak with Shrimp Dirty Rice

🥘 Ingredients

• Cajun spice blend
  2 tbsp
• Dijon mustard
  8 tsp, 8 tsps
• bavette steak
  20 oz
• chicken stock concentrate
  4 unit
• cooking oil
  4 tsp
• green beans
  12 oz
• green bell pepper
  2 unit
• jasmine rice
  1 c
• paper towels
• parsley
  1/2 oz
• pepper
• salt
• seafood stock concentrate
  4 unit
• shrimp
  20 oz
• sour cream
  6 tbsp
• yellow onion
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim green beans if necessary. Core, deseed, and dice green bell pepper into 1/2-inch pieces. Halve, peel, and dice yellow onion into 1/2-inch pieces. Roughly chop parsley .

   green beans: 12 oz, green bell pepper: 2 unit, yellow onion: 2 unit, parsley: 1/2 oz
2. 

   2

   In a small pot , combine jasmine rice , seafood stock concentrate , 3/4 cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 6.

   jasmine rice: 1 c, seafood stock concentrate: 4 unit, salt
3. 

   3

   While rice cooks, toss green beans on a baking sheet with a drizzle of cooking oil , salt, and pepper . Roast on top rack until tender and browned, ⏱️ 12 minutes to ⏱️ 15 minutes .

   cooking oil: 4 tsp, pepper
4. 

   4

   While green beans roast, pat bavette steak dry with paper towels and season generously all over with half the Cajun spice blend , salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Transfer to a cutting board and tent with foil until ready to serve. TIP: If steak is browning too quickly, lower heat and cover pan. Let pan cool slightly.

   bavette steak: 20 oz, paper towels, Cajun spice blend: 2 tbsp
5. 

   5

   Return pan used for steak to medium-high heat; whisk in chicken stock concentrate , Dijon mustard , mustard? Wait use Dijon mustard ? It says 4 teaspoon. Need "tsp" singular? Use "4%tsp" okay. But duplicating "mustard" after ingredient? Need set Dijon mustard . Return pan used for steak to medium-high heat; whisk in chicken stock concentrate , Dijon mustard , and 1/3 cup water (2/3 cup for 4 servings). Bring to a simmer and cook, scraping up any browned bits from bottom of pan, cream and until sauce has thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Remove from heat; whisk in sour cream until completely blended. Taste and season with +salt and pepper if desired. Transfer to a microwave small bowl. Wash out pan.

   chicken stock concentrate: 2 unit, Dijon mustard: 4 tsps, Dijon mustard: 4 tsps, Dijon mustard: 4 tsp, chicken stock concentrate: 2 unit, Dijon mustard: 4 tsp, sour cream: 6 tbsp
6. 

   6

   Once rice is done cooking, rinse shrimp under cold water, then pat dry with paper towels. Season all over with remaining Cajun spice blend. Salt and pepper. Heat a large drizzle of oil in pan used for steak over high heat. Once pan is hot, add shrimp, bell pepper, and onion. Cook, stirring occasionally, until veggies are tender and shrimp are opaque and fully cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes . Add cooked rice and parsley to pan and cook, stirring constantly, until everything is together, ⏱️ 1 minutes to ⏱️ 2 minutes . (For 4 servings, cook shrimp and veggies in batches, then mix everything together in a large bowl.)

   shrimp: 20 oz
7. 

   7

   Thinly slice steak against the grain. Divide dirty rice, green beans, and steak between plates in separate portions. Top steak with pan sauce and serve. TIP: If needed, reheat sauce in microwave for ⏱️ 30 seconds .
8. 8

   Steak is fully cooked when internal heat reaches 145 degrees. Shrimp are fully cooked when internal heat reaches 145 degrees.