Cajun Steak & Potato Romaine Salad with Creamy Dijon Dressing

Heat the oven to 450°F.

While the oven heats, wash and dry the potatoes, romaine and cucumber.

For this step: new potatoes, romaine lettuce, English cucumber

Cut the potatoes into small wedges, about ¾ inch thick. Toss them on a baking sheet with some of the olive oil and Cajun seasoning, then spread them in a single layer.

For this step: Extra virgin olive oil, Cajun seasoning

Once the oven is hot, roast the potatoes until golden and fork-tender, about 20 minutes, turning them halfway through. If they're done before the steak, turn off the oven and leave them inside to stay warm.

While the potatoes roast, peel and finely mince the shallot and garlic, and put them in a small bowl.

For this step: shallot, garlic

Whisk the mayonnaise, Dijon mustard, vinegar, brown sugar, some of the olive oil, and a little salt and black pepper into the shallot and garlic. Set the dressing aside.

For this step: mayonnaise, Dijon mustard, red wine vinegar, brown sugar, Extra virgin olive oil, Salt, Black pepper

Trim the base off the romaine and chop the leaves into bite-size pieces. Chop the cucumber into bite-size pieces and put both in a salad bowl.

When the potatoes have about 10 minutes left, heat a skillet over medium-high heat.

While the skillet heats, pat the steak dry and season it on both sides with Cajun seasoning, garlic powder and black pepper.

For this step: New York strip steak, Cajun seasoning, Garlic powder, Black pepper

Once the skillet is hot, add a little of the olive oil, then the steak. Sear until deeply browned, 2 to 5 minutes per side, or until it's done to your liking.

For this step: Extra virgin olive oil

Move the steak to a cutting board and let it rest for 5 minutes.

While the steak rests, toss the romaine and cucumber with the dressing and divide the salad between plates.

Slice the steak against the grain and lay it over the salad. Serve the potatoes alongside.