Recipe - Emerils Cowboy Steaks

1 cup Plus 2 tablespoons olive oil
1 One half cup Essence
4 (1214 ounce) steaks;
Porterhouse, Tbone, Strip
Loin, Rib or Tenderloin
Steak
2 cup Julienne assorted Exotic
mushrooms
1 cup Julienne onions
1 lg Onion; ring into rings,
about 1/8inch thick
One fourth cup Tabasco sauce
1 cup Flour
Oil for frying
1 cup Mashed roasted root
vegetables
2 cup Mashed potatoes
Salt and pepper

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 EATL Digest by Roger Young ryoung@AWOD.COM on Mar 7, 1998