Cajun-Rubbed Triangle Steaks

with shrimp & rémoulade

Triangle (or tri-tip) steaks are lean steak cuts that come from the bottom of the sirloin area, and taste great cooked on the grill.

Makes 4 servings Total time: 30 minutes

MINCE:

1/2 1/4 2 1

COMBINE:

1 11/ 2

1 1/2

4

TOSS:

8

1 2 cup each chopped red bell pepper and mayonnaise cup each chopped scallions and Dijon mustard Tbsp. each chopped shallots and fresh parsley

Tbsp. each fresh lemon juice and honey

Salt to taste Tbsp. each celery salt, garlic powder, and sweet paprika tsp. each onion powder, dried oregano, and dried thyme tsp. kosher salt tsp. each cayenne pepper and black pepper triangle steaks (6–8 oz. each)

oz. jumbo shrimp, peeled and deveined

Tbsp. fresh lemon juice tsp. olive oil

Preheat grill to medium-high. Brush grill grate with oil.

Mince bell pepper, mayonnaise, scallions, Dijon, shallots, parsley, 1 Tbsp. lemon juice, and honey in a food processor for the rémoulade; season with salt, then chill until ready to serve.

Combine celery salt, garlic powder, paprika, onion powder, oregano, thyme, 1 tsp. kosher salt, cayenne, and 1/2 tsp. black pepper, then rub on all sides of steaks.

Toss shrimp with 1 Tbsp. lemon juice and oil; season with salt and black pepper.

Grill steaks, covered, 3 minutes per side for medium-rare; transfer to a plate, tent with foil, and let rest 5 minutes. Grill shrimp, uncovered, 2 minutes per side; transfer to a cutting board and chop. Serve steaks with rémoulade and shrimp.

Per serving: 747 cal; 48g total fat (12g sat); 263mg chol; 1975mg sodium; 14g carb (2g fiber, 6g total sugars); 61g protein

Rub all sides of the steaks with the Cajun spice mix. Press it into the meat to help the spices adhere.

For bite-sized pieces of shrimp in every mouthful, chop them up after grilling and before topping steaks.