Cajun-Spiced Steak with Shrimp Dirty Rice

🥘 Ingredients

• bavette steak
  1 lb
• cajun spice blend
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dijon mustard
  1 tbsp
• green beans
  1 unit
• green bell pepper
  1 unit
• jasmine rice
  1 c
• parsley
  1 unit
• seafood stock concentrate
  1 unit
• shrimp
  1 lb
• sour cream
  1 tbsp
• yellow onion
  1 unit

🍳 Cookware

• small pot
• baking sheet
• large pan
• small microwave-safe bowl

1. 

   1

   green beans green bell pepper yellow onion parsley jasmine rice seafood stock concentrate bavette steak cajun spice blend chicken stock concentrate dijon mustard sour cream shrimp cooking oil

   green beans: 1 unit, green bell pepper: 1 unit, yellow onion: 1 unit, parsley: 1 unit, jasmine rice: 1 c, seafood stock concentrate: 1 unit, bavette steak: 1 lb, cajun spice blend: 1 tbsp, chicken stock concentrate: 1 unit, dijon mustard: 1 tbsp, sour cream: 1 tbsp, shrimp: 1 lb, cooking oil: 1 tbsp
2. 

   2

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim green beans if necessary. Core, deseed, and dice green bell pepper into ½-inch pieces. Halve, peel, and dice yellow onion into ½-inch pieces. Roughly chop parsley.
3. 

   3

   In a small pot , combine jasmine rice, seafood stock concentrate, ¾ 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 . Keep covered off heat until ready to use.
4. 

   4

   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 .
5. 

   5

   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, 5-7 minutes per side. Transfer to a cutting board and tent with foil until ready to serve. Let pan cool slightly.
6. 

   6

   Return pan used for steak to medium heat; whisk in chicken stock concentrate, dijon mustard, and ⅓ cup water. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until sauce has thickened ⏱️ 1 minutes . Remove from heat; whisk in sour cream until completely blended. Taste and season with salt and pepper if desired. Transfer to a small microwave-safe bowl . Wash out pan.
7. 

   7

   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 cooked through ⏱️ 5 minutes . Add cooked rice and parsley to pan and cook, stirring constantly, until everything is well combined ⏱️ 1 minutes .
8. 8

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