Sheet Pan Cajun Flank Steak with Asparagus and Remoulade
Do you like recipes that have almost no cleanup? Then this is the recipe for you! Our Sheet Pan Cajun Flank Steak with Asparagus and Remoulade recipe takes less than 30 minutes to prepare, has almost no cleanup at all, and is really delicious! Use a sheet pan with a baking rack to quickly broil your food to perfection. Normally, we wouldn’t want raw meat over vegetables, but with the high heat we use in this recipe, it is a safe cooking method. To make the recipe feel fancy, while the veggies and meat are cooking, we make a quick remoulade sauce using simple ingredients. It’s a delicious complement to the meal. To see how easy it is to make this recipe, just watch our 1 minute long recipe video included with this post. Did you make this recipe? Login to leave a comment and a review!
Season your flank steak with Old Bay or Cajun seasoning to your taste. Set aside. Line a sheet pan with parchment paper and place the asparagus on it. Season with olive oil and LGCM Ultimate Steak and Roast Rub (or salt and pepper). Place a baking rack over the asparagus and place flank steak on the rack. Put the sheet pan under a broiler heated to high and cook for 15 minutes, flipping after 8 minutes.
While steak and veggies are broiling, make the remoulade sauce by combining 1.25 cup mayonnaise, .25 cup mustard, 2 tsp. hot sauce, 1 clove minced garlic, 1 tsp. vinegar plus more Old Bay seasoning to your taste in a mixing bowl. Mix together and put in refrigerator.
Once steak has reached 140ºF, remove from the oven and let rest for 5 minutes. Cut steak into strips, making sure to cut against the grain. Serve with asparagus and remoulade sauce for dipping. Enjoy!
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Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
- Rhone, France
- South Australia
- Columbia Valley, Washington
Pairs great with:
- Syrah is the perfect pairing for stews, lamb, and smoked meats