Cowboy Steaks

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 cup plus 2 tablespoons olive oil
  • 1 1/2 cups Essence, recipe follows
  • 4 (12-14 ounce) each steaks, Porterhouse, T-bone, Strip Loin, Rib or Tenderloin Steak
  • 2 cups julienne assorted Exotic mushrooms
  • 1 cup julienne onions
  • 1 large onion, ring into rings, about 1/8-inch thick
  • 1/4 cup Tabasco sauce
  • 1 cup flour
  • Oil for frying
  • 1 cup mashed roasted root vegetables
  • 2 cups mashed potatoes
  • Salt and pepper
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the grill In a shallow bowl, combine the olive oil and Essence, to make a paste. Smear each steak with the rub, covering the entire steak completely. Marinate the steaks for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the grill and each steak on a cedar plank. Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill.

  • Cook the steaks on the plank for 4 minutes for medium rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together.

Essence (Emeril's Creole Seasoning):
  • 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.


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