Steak Creole Recipes

CAJUN PEPPER STEAK

Steps:

• In a large skillet, cook beef in oil over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender. , Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

STEAK CREOLE WITH CHEESE GRITS

Steps:

• Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
• Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
• After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
• Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
• Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.

SOUS VIDE FLAT IRON STEAK

Steps:

• Pour the marinade over the steak for 6 to 8 hours before cooking. Discard the marinade.
• Prep your sous vide machine according to the manufacturers' directions for 125 degrees F.
• Pat the flat iron dry and rub with a liberal coating of 2 tbsp Tony Chachere's Original Creole Seasoning all over.
• Place the flat iron in a food-safe bag and seal so there are no air pockets.
• Submerge the now sealed steak in the water and set the timer for 1 hour.
• When the flat iron has reached 125 degrees in the sous vide and is done, remove from the water and carefully remove the steak from the bag, reserving the juices.
• Heat a cast-iron skillet over medium-high heat.
• Add butter and swirl to coat the pan.
• Sprinkle the remaining tablespoon of Tony Chachere's seasoning over the steak and gently place into the pan. There will be a sizzle.
• Sear on both sides until brown, 3 to 5 minutes, rotating and basting in butter as needed to form a good crust on all sides.
• Use caution and an instant-read thermometer to not cook the steak past 135 degrees for rare.
• Once the steak has rested a proper 10 minutes, slice in ⅛ to ¼" inch slices on a bias against the grain to serve.

CREOLE SMOTHERED STEAK

Steps:

• 1. Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.
• 2. In that same skillet and adding additional oil if needed to equal 1 tablespoon, Add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.
• 3. Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.
• 4. Crockpot: This recipe also does well in a slow cooker when using round steak. Cut into strips if desired and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.
• 5. Serve over hot cooked noodles, or rice.

CREOLE STEAKS

Steps:

• In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.

CREOLE PAN-FRIED FLAT IRON STEAK

Steps:

• Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
• Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
• Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

THE PERFECT CREOLE BUTTER RECIPE FOR STEAK

Steps:

• Place your softened butter into a medium-size bowl and add all spices.
• Using the low setting on your mixer, mix ingredients together until they're thoroughly combined.
• Use a shallow, narrow container to pour your butter into and cover it, or place it in the center of a large piece of plastic wrap and roll it into a log, securing the ends. Refrigerate for up to two hours until the butter solidifies.
• About 20 minutes before you're ready to cook your steak, remove it from the refrigerator to come to room temperature.
• Heat your skillet to medium and begin cooking your steak using the appropriate method for your cut of steak. Most steaks take about 3 to 5 minutes on each side for a good sear and cook.
• About a minute before your steak finishes cooking, place a slice of Creole butter on top and allow it to melt.