Creole Steak Recipes

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CREOLE STEAKS



Creole Steaks image

Here's a way to "fancy up" an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 large onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped celery
4 tablespoons canola oil, divided
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1/4 teaspoon hot pepper sauce
1 tablespoon lemon juice
4 beef cube steaks (4 ounces each)
Additional salt and pepper

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.

Nutrition Facts : Calories 355 calories, Fat 18g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS



Creole Crusted Rib-Eye Steak with Dirty White Beans image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 28

1/4 cup chopped green onions
6 ounces bacon, chopped
2 cups chopped yellow onions
4 (18 to 20 ounces each) bone-in rib-eye steaks
Drizzle of olive oil
Salt
1/2 cup Creole mustard
Freshly ground black pepper
1 cup chopped celery
2 cups fine dried bread crumbs
1 cup fresh tomatoes, peeled, seeded and chopped
Essence, recipe follows
2 tablespoons chopped garlic
2 tablespoons olive oil
2 (4 to 6 ounce) ham hocks
1/2 pound duck confit, shredded, store bought or homemade
1 pound dry navy white beans
10 cups beef stock
6 ounces foie gras, cleaned and small diced
Fried parsnips
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
  • In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
  • Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
  • To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

STEAK CREOLE



Steak Creole image

Make and share this Steak Creole recipe from Food.com.

Provided by Joy1996

Categories     Creole

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb round steaks or 1 lb sirloin steak
3 stalks celery, chopped
1 green pepper, chopped
2 tablespoons Worcestershire sauce
1 (16 ounce) can diced tomatoes
1 medium onion, chopped
1 (4 ounce) jar sliced mushrooms
1/2 teaspoon Tabasco sauce (optional)

Steps:

  • Cut and trim steak into bite-sized pieces; brown in skillet over medium heat in 2T oil.
  • Add diced celery, green pepper, tomatoes, onion, mushrooms, worcestershire and tabasco.
  • Simmer over low heat for 30 minutes, stirring occasionally, or until meat is tender.
  • Serve over hot cooked rice or noodles.

THE PERFECT CREOLE BUTTER RECIPE FOR STEAK



The Perfect Creole Butter Recipe for Steak image

Provided by Derek Jacobson

Yield 6-8 people

Number Of Ingredients 8

8 tbsp Butter
2 cloves fresh garlic
2 tbsp Cayenne pepper
1 tbsp paprika
1 tbsp Fresh thyme
1 tbsp chopped fresh oregano
1 tbsp red pepper flakes
Salt & Pepper (to taste)

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.

SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB



Beef Tenderloin Steaks With Creole Spice Rub image

This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.

Provided by SharleneW

Categories     Steak

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground red pepper
1/2 teaspoon greshly ground black pepper

Steps:

  • Combine rub ingredients. Rub evenly over steaks.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

CREOLE SEASONING BLEND



Creole Seasoning Blend image

This Creole seasoning blend is great for adding flavor to rice, meats, soups, stews, or anything that needs a flavor boost. It also makes a great gift when placed in a decorative jar with the recipe attached.

Provided by JOSLYN

Categories     Seasoning Mixes

Time 5m

Yield 20

Number Of Ingredients 10

5 tablespoons paprika
3 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper

Steps:

  • Combine paprika, salt, onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, and cayenne pepper.
  • Store in an airtight container.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g

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