Cowboy Steaks I

Recipe Ingredients

1 1/8 cups	266ml	Olive oil
1 1/2 cups	355ml	Emeril's Essence - see * Note
4		Porterhouse, T-bone, Strip Loin, Rib or
		Tenderloin steaks - (12 to 14 oz ea)
2 cups	474ml	Julienned assorted Exotic mushrooms
1 cup	62g / 2.2oz	Julienned onions
1 cup	62g / 2.2oz	Onion - prepared into rings, (large) about 1/8" thick
1/4 cup	59ml	Tabasco sauce
1 cup	62g / 2.2oz	Flour
		Oil - for frying
1 cup	237ml	Mashed roasted root vegetables
2 cups	474ml	Mashed 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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