- Special Pricing
- Active Time 15m
- Total Time 15m
- 8 rib-eye or beef fillet steaks, or 4 lamb shoulderblade chops, 3/4 inch thick
- 5 ounces prepared Cajun flavoring paste
- Lemon wedges, to serve
Prepare a grill over high heat. (For wood or charcoal barbecues, heat till the coals glow. There must be no flames.)
Brush both sides of the steaks with Cajun paste. Cook the steaks, basting occasionally with any leftover paste, for about 2 minutes each side, or until well browned. For rare, remove at this stage. For medium or well done, move to a cooler section of the barbecue, or reduce to medium heat. Cook, basting the steaks occasionally, for an additional 2 minutes, or so, for medium, or about 4 minutes each side for well done.
Serve with mixed salad greens, strips of bell pepper and lemon wedges.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
717 calories; 37g total fat; 252mg cholesterol; 738mg sodium; 2g carbohydrates; 0g fiber; 88g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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