Cowboy Steaks

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.
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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.