Louisiana Beef Pan
Enjoy a taste of Louisiana with this tasty beef pan with potatoes, bell peppers, corn, and served with a Cajun seasoning & marinade.
Cooking
- Preheat & start potatoes. Heat oven to 425°F. Toss potatoes with 1.5 TBSP oil, salt, and half the Cajun seasoning. Spread on a sheet pan and roast first.
- Marinate beef (while potatoes cook). Toss beef with remaining oil, lemon juice, garlic, and spices.
- Add everything else. Pull pan out, add beef, peppers, onion, and corn.
Beef Grilling Option: Smoke beef on a pellet grill or smoker before adding to recipe. Use Oak or Hickory Wood. Cook beef to internal temperature of 145°F as measured by a meat thermometer before adding back to recipe.
Spread evenly so things roast instead of steam. Return to oven and roast until beef is browned and veggies are slightly charred. - Finish bright. Toss everything with fresh herbs. Squeeze lemon over the pan or add a few drizzles of hot sauce.
- Grill Option. Heat a grill to 375°F instead of an oven. Use aluminum pan or grill safe casserole dish to cook ingredients.
Nutrition
Nutrition information per serving, 4 servings: 670 Calories; 28 Total Fat (7.3 g Saturated Fat; 0.0 g Trans Fat; 2.5 g Polyunsaturated Fat; 15.5 g Monounsaturated Fat); 80 mg Cholesterol; 500 mg Sodium; 80 g Total Carbohydrate; 9.7 g Dietary Fiber; 10.8 g Total Sugars; 0.0 g Added Sugars; 35 g Protein; 76.5 mg Calcium; 5.3 mg Iron; 2515 mg Potassium; 0.0 mcg Vitamin D; 0.3 mg Riboflavin; 16.8 mg Niacin; 1.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 500 mg Phosphorus; 6.2 mg Zinc; 29.1 mcg Selenium; 98.3 mg Choline
A serving of this recipe provides an excellent source of protein, dietary fiber, iron, zinc, niacin, vitamin B6, vitamin B12, phosphorus and selenium as well as a good source of riboflavin and choline.
