Grilled Steak Strips with Cajun Mac and Garlic Tomatoes

This plate of Grilled Steak Strips with Cajun Mac & Garlic Tomato Mix is built for the nights when a simple steak dinner needs a little more personality. Juicy strips of beef are grilled quickly, tossed with a buttery Cajun finish, and served beside creamy macaroni and garlicky tomatoes. The contrast is the fun: smoky meat, silky pasta, and bright tomatoes in one forkful.

It sounds like a lot, but the parts overlap efficiently. Start the pasta water, season the steak, and make the tomato mixture while the macaroni cooks. The steak rests while the cheese sauce comes together, so the whole meal can land on the table in about 40 minutes.

Why you'll love this grilled steak dinner

Cutting the steak into strips before grilling gives every piece a seasoned edge and keeps the cooking time short. The Cajun seasoning brings paprika, garlic, and a little heat, while a modest amount of cream and cheese keeps the macaroni smooth without making it heavy.

The tomatoes are not an afterthought. Cooking them briefly with garlic and olive oil concentrates their sweetness and gives the plate a fresh, juicy element. For another colorful side, try our fresh corn recipe collection or easy corn salad.

Ingredients

• 1 1/2 pounds sirloin or strip steak, trimmed
• 2 tablespoons olive oil, divided
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, thinly sliced
• 1 tablespoon chopped parsley or green onion

For a safe steak dinner, use a thermometer and follow the USDA safe temperature chart. If you are serving guests with allergies, also check the Cajun seasoning and cheese labels for unexpected ingredients.

How to make Grilled Steak Strips with Cajun Mac & Garlic Tomato Mix

1. Season the steak. Pat the steak dry and cut it across the grain into 1/2-inch strips. Toss with 1 tablespoon oil, Cajun seasoning, salt, and pepper. Let it stand for 15 minutes while the grill or grill pan heats.
2. Cook the macaroni. Boil the pasta in well-salted water until just tender. Reserve 1/2 cup pasta water, then drain. Do not rinse.
3. Grill the steak. Heat a grill or cast-iron pan over medium-high heat. Add the steak in a single layer and cook 2 to 3 minutes per side, depending on thickness. Transfer to a plate and rest loosely covered.
4. Make the cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute. Gradually whisk in milk and cook 3 to 4 minutes until thickened. Lower the heat and stir in cheddar and Monterey Jack.
5. Cook the tomatoes. Heat the remaining oil in a skillet. Add garlic for 30 seconds, then tomatoes. Cook 3 to 4 minutes until the tomatoes soften but still hold their shape. Stir in parsley.
6. Finish and plate. Fold macaroni into the cheese sauce, loosening with pasta water if needed. Serve with steak strips and spoonfuls of the garlic tomato mix.

Getting tender steak strips

Slice across the grain, not parallel to it. The visible muscle lines should run across the strip so your knife shortens them. Patting the meat dry also matters; a dry surface browns quickly instead of steaming. Do not crowd the pan, or cook the steak in two batches.

Tips and variations

• Control the heat: Use mild Cajun seasoning for family dinners and add hot sauce at the table for spice lovers.
• Change the cut: Flank steak works well when sliced thinly across the grain. Avoid very lean cuts that can dry out quickly.
• Add vegetables: Stir spinach into the tomato skillet or fold roasted peppers into the macaroni.
• Make the pasta sharper: Replace half the Monterey Jack with pepper Jack or smoked cheddar.
• Use a grill pan: Work in batches and wipe away excess marinade between batches so the steak sears rather than burns.

Our lemony garlic scape recipes can inspire a seasonal vegetable swap. A little chopped garlic scape folded into the tomatoes gives the same aromatic lift with a gentler bite.

Storage and reheating

Refrigerate steak, macaroni, and tomatoes in separate airtight containers for up to 3 days. Reheat the macaroni in a saucepan with a splash of milk over low heat, stirring often. Warm the steak gently in a covered skillet or eat it cold over salad; high heat will make it chewy.

The tomatoes can be reheated for 30 to 60 seconds in a skillet. Keep the parts separate until serving so the pasta sauce does not soak into the steak and the tomatoes retain some texture.

Frequently asked questions

Can I make Grilled Steak Strips with Cajun Mac & Garlic Tomato Mix with chicken?

Yes. Use boneless chicken thighs or breasts cut into strips, and cook until the center reaches 165°F. Chicken needs a little more time than thin steak, so cook it in a single layer until fully done.

Why did my cheese sauce become grainy?

The heat was probably too high when the cheese was added. Lower the burner or remove the pan from heat, then stir in the cheese gradually. A splash of pasta water can smooth the sauce.

Can I prepare the components ahead?

Cook the macaroni and make the tomato mix a few hours ahead. Grill the steak close to serving so it stays juicy. Reheat the pasta gently with milk.

What steak cut is best?

Sirloin is affordable and flavorful, while strip steak is more tender. Flank steak is also good when sliced very thinly across the grain.

How spicy is the recipe?

It depends on the Cajun seasoning. Start with two teaspoons, taste the finished pasta, and add hot sauce at the table if needed.

Putting the plate together

Use a wide bowl for the macaroni, arrange the steak strips on one side, and spoon tomatoes over the edge so their juices mingle with the cheese sauce. Finish with parsley and a few cracks of pepper. This is a generous, comforting plate that feels restaurant-inspired while staying practical for home cooking.

Coordinating the timing

Put the steak on the counter while the pasta water heats, but do not leave it out for an extended time. The short rest takes the chill off and helps it cook evenly. Grill the steak while the macaroni boils, then let the meat rest during the cheese-sauce step. By the time the pasta is creamy, the juices have settled back into the strips.

If you want a lighter plate, serve smaller portions of mac and add a crisp green salad. The garlic tomatoes still provide plenty of flavor, and the meal feels balanced without losing its comforting character.

Keep the finished components warm but do not cover the steak tightly; trapped steam softens the seared edges. A loose piece of foil is enough during the short rest. Finish the plate with parsley only after the macaroni is sauced, so the herb remains fresh.

Bring the skillet to the table for a warm, generous family-style dinner.