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  • Cowboy Steaks I

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    Cowboy Steaks I
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/8 c. Extra virgin olive oil
    • 1 1/2 c. Emeril"s Essence see * Note
    • 4 x Porterhouse, Tablespoons-bone, Strip Loin, Rib or possibly Tenderloin steaks - (12 to 14 ounce ea)
    • 2 c. Julienned assorted Exotic mushrooms
    • 1 c. Julienned onions
    • 1 lrg Onion prepared into rings, about 1/8" thick
    • 1/4 c. Tabasco sauce
    • 1 c. Flour Oil for frying
    • 1 c. Mashed roasted root vegetables
    • 2 c. Mashed potatoes Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Preheat the grill.
    2. In a shallow bowl, combine the extra virgin 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.
    3. Place the steaks on the grill and cook for 3 min. 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 min for medium-rare.
    4. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions till golden brown-brown, about 3 min. Remove from the fryer and season with salt and pepper.
    5. In a sauce pan, combine the roasted vegetables and mashed potatoes together.
    6. This recipe yields 4 servings.
    7. Yield: 4 servings

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