Emerils Cowboy Steaks

Serving Size : 1
Ingredients

for prepare Emerils Cowboy Steaks

:

Amount	Measure	Ingredient - Preparation Method
1	cup	plus 2 tablespoons olive oil
1 1/2	cups	Essence Creole seasoning
4		steaks (12-14 ounce) rib,
Porterhouse, T-bone, emerils cowboy steaks
2	cups	julienne assorted exotic mushrooms
1	cup	julienne onions
1	large	onion, cut into rings, about 1/8" thick
1/4	cup	Tabasco sauce
1	cup	flour
oil for frying emerils cowboy steaks
1	cup	mashed roasted root vegetables
2	cups	mashed potatoes

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 the BBQ List on July 13, 1998 by Michele

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