Cajun Blackened Steak with Sugar Snap Peas

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Total Reviews: 4

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  • on May 12, 2014

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    Sorry, but the steak was a miss for us. It was a mistake to marinate fine Angus beef in root beer. When we did so, the marinade turned the deep red color of the t-bones to a light pink. While the Cajun rub was excellent, it couldn't mask the sweetness of the beef imparted by the root beer. Much better to stick with a traditional marinade, like red wine or marsala, or even guinness, with spices. The soy green beans, however, which we preferred to the snap peas, were a hit.

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  • on November 28, 2012

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    OMG

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  • on November 22, 2011

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    The flavor was different but good. It was nicely balanced between the sweet from the root beer and the spicy from the blackening mix. I used a nice Porterhouse steak and marinated overnight in root beer. Then I put together the spice rub using all the spices except for the file powder. (which I didnt have One negative though- after searing it in a VERY hot cast iron pan for 3 minutes per side I let it rest and it was still undercooked. I had a thick steak (1 1/2 inches or so so maybe that was a factor but nonetheless I needed to finish it in a 350 oven for 6-8 minutes. Also, it needed a little salt to finish. But, the steak was tender, juicy, and very flavorful. The sugar snap peas were a nice fresh accompaniment. The gumbo was delicious and went really well with the steak. If your looking for a spin on a seared steak you should give it a try.

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  • on July 28, 2011

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    I really like this spice rub; this way I can control the salt intake. It was not to hot for my taste either. I highly recommend having this spice rub on hand; I have also used it on chicken. The steak was great (I marinated with Dr Pepper because that was what I had on hand and only for 12 hours because I wanted it that day) Next time I will do the 24 hour thing and get the root beer. I have always done my fresh sugar snap peas like this. My friend also liked it very much.

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