Ingredients

1 (1 1/2 to 2 pounds) flank steak
Salt and pepper
2 1/2 cups flour
Essence, recipe follows
2 eggs, beaten with 2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk

Directions

Cut the flank steak into four equal portions, crosswise. Using
a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour
with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip
off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet
to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil.
Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another

skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3
minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black
pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is
too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with
salt and black pepper. Spoon the gravy over each steak.

Ingredients

Emeril's Essence Creole
Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,

1993.