Cajun-Style Steak and Vegetable Sheet Pan Supper
2 (12 oz.) New York strip steaks (1 to 1¼ inches thick)
1 lb. small red potatoes (about 2 inches in diameter), halved
1 small onion, cut into 8 wedges
1 medium red bell pepper, cored, seeded, and sliced 1-inch thick
2 cups broccoli florets
2 Tbsp. olive oil, plus more for brushing on the steaks
2¼ tsp. kosher salt, divided
1½ tsp. The Spice Hunter Cajun Creole Seasoning Blend, divided
4 Tbsp. unsalted butter, at room temperature
2 cloves garlic, minced
1. Arrange a rack in the middle of the oven and a second rack in the upper third position and heat to 400°F. Meanwhile, remove the steak from the refrigerator and set aside at room temperature.
2. Place the potatoes, onion, bell pepper, and broccoli on a rimmed baking sheet. Drizzle with the oil, then sprinkle with 1 teaspoon of the salt and ½ teaspoon of The Spice Hunter Cajun Creole Seasoning Blend. Toss to coat, then arrange in an even layer with the potatoes cut-side down around the edges of the baking sheet.
3. Roast on the middle rack until the bottom of the potatoes are golden-brown, about 15 minutes. Meanwhile, make a Cajun Creole butter by mashing the butter, garlic, ¼ teaspoon of the salt, and ½ teaspoon of The Spice Hunter Cajun Creole Seasoning Blend together in a small bowl; set aside. Brush the steaks all over with a thin layer of oil and season with the remaining 1 teaspoon salt and ½ teaspoon The Spice Hunter Cajun Creole Seasoning Blend.
4. Remove the vegetables from the oven and toss. Switch the oven to broil. Place the steaks in the center of the pan and arrange the vegetables around it. Broil on the upper rack until the steak is browned on top, about 3 minutes. Flip the steaks and top the steaks with half of the Cajun Creole butter. Broil until the steaks are browned and medium-rare, or until desired doneness, about 3 minutes more. Set aside to rest for 5 minutes. Top the steaks with the remaining Cajun Creole butter and serve with the vegetables.