Paleo Cajun Roast Recipe

Cook Time: 2 Hours     Yields: 3-4 Servings

My grandpa was a true cajun. Gumbo, dirty rice, boudin…that’s what we ate when we went over to my grandparents’ house. But one of my favorite things he used to make was his cajun roast. It wasn’t spicy, but the flavors gave your tastebuds a bear hug and wouldn’t let go. So delicious.

There was so much flavor, in fact, that he made a gravy from the roast that could go over rice and still have enough deliciousness to go around. If you’re wanting to cheat with some rice, this is the time to do it. But you can also use the gravy from this roast for other things too. Just use your imagination.

Ingredients for Cajun Roast

  • 1 1/2 Lb Flank steak
  • 5 Green onions
  • 3 Garlic cloves
  • 1 Tsp Salt
  • 1/4 Tsp Cayenne pepper
  • 1/2 Tsp Celery seed
  • 1/2 Tsp Paprika
  • 1/2 Tsp Dill weed
  • 1/2 Tsp Dried thyme
  • 1 Tbsp Olive oil

Making the Cajun Roast

Heat a cast iron skillet over medium heat. Then add the olive oil and brown your flank steak. Sprinkle half your seasonings on one side of the meat (except for the thyme and dill weed) and brown for about ten minutes. Your time might vary depending on how hot your stovetop gets.

While one side of your meat is browning, chop up your green onions and garlic cloves. You’ll add these once both sides of the meat have browned.

After ten minutes, flip over your flank steak, season the other side, and brown for another ten minutes. (Again, don’t add the herbs. We’ll add these with the garlic and onions.)


After ten minutes, flip the meat over, add the garlic, green onions, and herbs, then cover. Reduce the heat to low.

At this point, it becomes more art than science. You want to keep browning the meat, but also keep it from burning. You always want to make sure there is a little liquid in the bottom of the skillet—this will keep it from burning. Usually the combination of covered meat, garlic, and green onions will keep the liquid content high enough. But if you need to, add a 1/4 cup of water every now and then.

Keep cooking this way for about an hour and a half until the meat is tender and the garlic and onions and fully browned and mushy. Then add half a cup of water to a cup of water (depending on how much gravy you want) to the bottom of the skillet. Scrape up all the browned goodness at the bottom and let it cook for ten minutes or so—combining.

At this point, it’s done. Cut the meat into small chunks and serve the gravy on top of the meat or wherever else you want. Be ready for some serious mouth watering.