| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons olive oil |
| 1 1/2 |
c |
Essence |
| 4 |
|
(12-14 ounce) steaks; Porterhouse, T-bone, Strip Loin, Rib or Tenderloin Steak |
| 2 |
c |
Julienne assorted Exotic mushrooms |
| 1 |
c |
Julienne onions |
| 1 |
lg |
Onion; ring into rings, about 1/8-inch thick |
| 1/4 |
c |
Tabasco sauce |
| 1 |
c |
Flour |
|
|
Oil for frying |
| 1 |
c |
Mashed roasted root vegetables |
| 2 |
c |
Mashed potatoes |
|
|
Salt and pepper |
INSTRUCTIONS
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 EAT-L Digest by Roger Young <ryoung@AWOD.COM> on Mar 7, 1998
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