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Emeril's Round Steak and Onions

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Round Steak and Onions


Louisiana Real and Rustic
Emeril Lagasse with Marcelle Bienvenu,

"Akin to grillades, this preparation makes an inexpensive cut of meat
tender, juicy, and decidedly delicious. Thin pieces of round steak are
browned, then cooked with onions and bell peppers. Ask anyone in
South Louisiana about this dish and they’ll tell you they were raised
on it. A big strapping fellow I know says he ate so much as a child,
he’s sure his right leg is made of it..."

4 servings

1 1/2 pounds top round steak,
about 1/4 inch thick
2 teaspoons Rustic Rub
1 tablespoon flour
2 tablespoons vegetable oil
2 cups water
4 cups sliced onions
1 1/2 cups sliced bell peppers
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper

1. Cut the steak into 4-inch squares. Season the meat with the rub. Toss
the meat with the flour to coat evenly.
2. Heat the oil in a large cast-iron skillet over medium-high heat and brown
the meat, cooking on each side for 4 to 5 minutes. Add 1 cup of the
water and stir, scraping the bottom and sides of the pan to loosen any
browned particles. Add the onions, bell peppers, salt, cayenne, and
black pepper. Stir for 6 to 8 minutes, or until vegetables are wilted.
Reduce the heat to medium. Cover and cook, stirring occasionally,
for 15 minutes. Add the remaining 1 cup water and cook, uncovered,
for 15 to 20 minutes, stirring occasionally and scraping the bottom
and sides of the pan to loosen any browned particles.
Serve immediately.

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