Emeril's cowboy steaks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 2 tablespoons olive oil |
| 1½ | cup | Essence |
| 4 | (12-14 ounce) 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 |
| ¼ | cup | Tabasco sauce |
| 1 | cup | Flour |
| Oil for frying | ||
| 1 | cup | Mashed roasted root vegetables |
| 2 | cups | Mashed potatoes |
| Salt and pepper | ||
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.
Yield: 4 servings
Posted to EAT-L Digest by Roger Young <ryoung@...> on Mar 7, 1998