Cajun Styled Steak

I call this a Cajun Steak. I know there are a lot of people out there, most likely every chef known to humankind, that will disagree with my name for this steak. I call it that because I used a Cajun spice with this recipe. I ended up using a bit too much that caused it to be almost overpowering...although adding Mesquite seasoning to it might have emphasized the spicy flavor.

Ingredients:
1 lb NY Strip Steak
1 cup Vegetable Oil
0.75 cup White Vinegar
Garlic Salt
Celery Salt
Perfect Pinch - Cajun
Mesquite Seasoning
Italian Seasoning

First off begin by gathering all your spices.

Now I chose two of them to be more present than the rest. I'd say for I used twice as much of these two as the other spices used.

Place the spices in a Ziploc bag and pour in your Vegetable Oil and White Vinegar. You can use any kind of Vinegar instead of White Vinegar, but that is what I generally use for marinades. Seal bag and mix thoroughly so the spices don't clump up too much.

Now get your steak. It looks so pretty.

Put steak in bag and seal it closed. I pushed the air out and rolled the bag up around the steak so the marinade covered every part of it.

Now you can use a grill or a skillet. I chose a cast iron skillet since I do not own a grill. Living in an apartment does not provide a lot of use for a grill these days. Make sure your skillet is ready to go and turn the heat to MEDIUM. Once it begins to get warm to the touch...well hot to the touch, put the steak on.

I choose to flip it every few minutes for an even cook through. You can flip it every 5 minutes if you want, it's up to you.

I served it with it with some delicious Quinoa I made in my Rice Cooker, topped with Scallions. Enjoy.