Ingredients Jump to Instructions ↓

  1. 1 1/8 cups 266ml Olive oil

  2. 1 1/2 cups 355ml Emeril's Essence - seeNote

  3. 4 Porterhouse, T-bone, Strip Loin, Rib or Tenderloin steaks - (12 to 14 oz ea)

  4. 2 cups 474ml Julienned assorted Exotic mushrooms

  5. 1 cup 62g / 2 1/5oz Julienned onions

  6. 1 cup 62g / 2 1/5oz Onion - prepared into rings, (large) about 1/8" thick

  7. 1/4 cup 59ml Tabasco sauce

  8. 1 cup 62g / 2 1/5oz Flour

  9. Oil - for frying

  10. 1 cup 237ml Mashed roasted root vegetables

  11. 2 cups 474ml Mashed potatoes

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the grill.

  3. 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.

  4. 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.

  5. 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.

  6. In a sauce pan, combine the roasted vegetables and mashed potatoes together.

  7. This recipe yields 4 servings.

  8. Yield: 4 servings


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