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Cowboy Steaks I

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/8 cups 266mlOlive oil
1 1/2 cups 355mlEmeril's Essence - see * Note
4   Porterhouse, T-bone, Strip Loin, Rib or
  Tenderloin steaks - (12 to 14 oz ea)
2 cups 474mlJulienned assorted Exotic mushrooms
1 cup 62g / 2.2ozJulienned onions
1 cup 62g / 2.2ozOnion - prepared into rings, (large) about 1/8" thick
1/4 cup 59mlTabasco sauce
1 cup 62g / 2.2ozFlour
  Oil - for frying
1 cup 237mlMashed roasted root vegetables
2 cups 474mlMashed potatoes
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill.

In a shallow bowl, combine the olive oil and Emeril's 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 place 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.

This recipe yields 4 servings.

Yield: 4 servings

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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