Cajun Blackened Steak & Dirty Brown Rice Bowl
Blackened sirloin over brown rice cooked with onion, celery, bell pepper and Cajun spices.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
The chicken version of this bowl (our Cajun Blackened Chicken & Dirty Rice Bowl) uses lean breast; here a sirloin steak takes the same Cajun crust, and the dirty rice gets a little more depth from ground cayenne and bay leaf. Steak handles the high heat of blackening even better than chicken.
Why this recipe works
The spice crust browns quickly against hot iron and creates a smoky, slightly bitter edge that suits beef. Cooking the rice in beef broth with the same spices makes the base taste like the steak.
Ingredient notes
Blackening produces smoke. A cast-iron skillet is best because it holds heat when the steak goes in.
Common mistakes
- Using butter for blackening at home, which burns and smokes heavily.
- Lifting the rice lid during cooking.
What to serve with it
Hot sauce and a simple green salad.
Meal prep
Reheat the rice with a splash of broth; warm the steak gently.
More bowls like this
Cooking tips
Pat the steak dry before seasoning so the spices stick. Cut against the grain into thin slices.
Swaps and variations
Use ribeye for a richer steak. Use white rice with 1 3/4 cups broth, simmering 18 minutes.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Cajun Blackened Steak & Dirty Brown Rice Bowl
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Ingredients
- For the spice mix
- For the rice
- For the steak
You’ll need: cast-iron skillet; medium saucepan with lid; instant-read thermometer
Method
-
Mix the smoked paprika, garlic powder, oregano, thyme, cayenne and salt.
-
Heat the olive oil in a saucepan over medium heat and cook the onion, celery and bell pepper 6 to 8 minutes until soft. Stir in 2 teaspoons of the spice mix, then the rice, broth and bay leaf. Bring to a boil, cover and simmer on low 40 to 45 minutes. Rest 10 minutes and remove the bay leaf.
-
Press the remaining spice mix onto both sides of the steak.
-
Heat a cast-iron skillet over medium-high heat, add the neutral oil and turn on the fan. Cook the steak 4 to 5 minutes per side, until the crust is very dark and the steak reaches 130°F to 135°F (54°C to 57°C) for medium-rare.
-
Rest 5 minutes and slice across the grain.
-
Divide the rice among 4 bowls and top with the steak.
Questions
What doneness should the steak be?
Medium-rare to medium. USDA recommends 145°F (63°C) with a 3-minute rest.
How hot is the spice crust?
Moderately spicy; halve the cayenne for mild.
Comments