Today I guess I decided to cook some man food, but I made it look pretty. 😀 lol. I found this recipe on foodnetwork.com by Emeril Lagasse. What caught my attention were the bell pepper rings. They are just like onion rings but made with bell peppers. I used both green and red peppers. I think that the rings were the best part of the meal, but that was because I over salted the meat. 😀 The recipe calls for 4 steaks and I only made 2 and forgot to make the adjustments for it. Oops. Even though I over seasoned the steaks they still were quite yummy. The seasoning is very potent, when I was cooking up the steaks it burned the back of my throat a little. Although I went a LOT lighter on they cayenne pepper. I topped the dish of with some simple creamy mashed potatoes to counter balance the over seasoning of the steak.
The bell pepper rings are delicious and a great side item for any dish if you want to spruce up a sandwich or burger. I think that the red bell pepper was better then the green bell pepper.
Creole Rib Eye Steak with Bell Pepper Rings (adapted from Emeril Lagasse)
1 cup olive oil
1/2 cup, plus 2 tablespoons Essence, recipe follows
4 (12 to 14-ounce) Rib eye steaks
2 large green bell peppers, cut into 1/4-inch thick rings, stems, cores and seeds discarded
1 cup flour
1 cup masa harina (I substituted this with corn meal that I blended with….well a blender)
2 large eggs
1/2 cup milk
4 cups vegetable oil, for frying
Chopped parsley, garnish
In a mixing bowl, combine the oil and 1/2 cup Essence, stirring well. Place the steaks on a baking dish and rub the oil mixture on both sides. Let sit for at least 1 hour. (If marinating longer, refrigerate the meat, then bring to room temperature before cooking.)
Preheat the grill, and preheat the oil in a deep fat fryer to 350 degrees F.
Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium-rare.
In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In another bowl, combine the masa with the remaining tablespoon of Essence. In a third bowl, combine the eggs and milk and beat well. In batches, dredge the pepper rings in the flour, egg wash, and masa mixtures, shaking to remove any excess. Fry, turning, until golden brown, 2 to 3 minutes. Remove the pepper rings from the oil and drain on paper towels. Season lightly with Essence.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (I only used 1 tsp)
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup