Grilled Rosemary Steak & Cajun Squash

 

The temperature is sweltering, the days are getting longer - it must be time for cookouts and barbeques! My grandfather, Poppy (see the Bananas Pudding I made for him here), bought me a pretty amazing grill for my new house and graduation present - so here is my first grilling recipe for you! And this is Cowboy family beef, which is why it is basically an entire cow. But it was an amazing  nearly entire cow!

While Daddy Keg is the grill and smoke master of the family, I'm hoping to soon be the grill and smoke princess! He's slowly teaching me the ropes, I guess you can be the judge of how successful it's going. And yes, I made sure he proofed this for accuracy before posting it for you; wouldn't want to give you false grilling tips!

This recipe is more like a whole meal planned out for you and the best part is that it is healthy and super easy! I have broken each component down so that you can use them individually as well.  Bear in mind that the marinade I used is very versatile, play with it to yield your desired flavor combinations! See my notes for things that you should always include in a marinade. Although I have designated flavors in the title, you can certainly change things up. The perfect marinade makes a juicy, amazing steak. This one is heavy with the bright flavor of rosemary and absolutely succulent. So, ladies and gentlemen, start your grills!

Notes:

•  You can use several different types of vegetables for grilling: cherry tomatoes, bell peppers, red onions, mushrooms, etc. Feel free to cut them into chunks and put them on kabobs after you oil and season them.
• Tony Chachere's is an amazing seasoning! If Cajun isn't your style, even though I wish you'd give it a chance. Use your favorite seasoning or try my other go to - Cavender's!
• All marinades should have an oil, an acid, and a flavoring. Any combinations will work with these three essentials!

Grilled Rosemary Steak
4 steaks, whichever cut you prefer
Tony Chachere's Cajun Seasoning
1/3 c. Soy Sauce
1/2 c. Herb infused Olive Oil
4 dashes Worcestershire sauce
1/2 lemon, juiced
1/4 c. Italian Dressing or Acidic Viniagrette (I used my Greek Vinaigrette)
2 sprigs Rosemary, roughly chopped


To begin, wash the steaks and place them into a shallow baking dish. Make small indention in the steaks with your fingers by simply pushing on the meat and lightly sprinkle the steak with Tony Chachere's. Massage the seasoning into the steak and then pour the soy sauce over the steaks. Let this sit as you put everything else together.

In a gallon bag, combine all of the remaining ingredients except the Tony Chachere's. Place the steaks into the bag and pour the soy sauce in with them. Massage the marinade into the steaks and let sit for 20 - 30 minutes, turning occasionally.

When you are ready to cook the steaks, get your grill hot. You should be able to place your hand over (NOT on) the grill and only keep it there for a few seconds; 400 or so is ideal. Remove the steaks from the marinade and sprinkle one side with Tony Chachere's moderately. Place the seasoned side up and cook the steak for 7 minutes on the first side without moving it!

Once the seven minutes is over, turn the steak and cook for 4 minutes for rare, 5 minutes for medium, and 7 minutes for well done.

Take the steak off the grill and let it rest for 10-15 minutes. I know it is tempting but this is critical for the steak to redistribute its juices!

Devour.

Grilled Cajun Squash

4 Yellow Squash
4 Zucchini Squash
Olive Oil
Tony Chachere's

Wash the squash well, since the skin should be left on. Cut into slices or thin wedges.

Place into a large baking dish or bowl. Pour enough olive oil over the squash to lightly coat and then sprinkle enough Tony Chachere's on them to lightly coat.

Place the squash onto a hot grill with direct heat to get a few grill marks. Once the marks are achieved, place the squash onto indirect heat, turn off the direct burners underneath the squash, or put the squash on the top of the grill. Start the squash before your protein to give it enough time to cook. The squash is ready when it is tender and can then be removed from the grill.