Great Lakes Grilling Co.
It Tastes Better Naturally!
It Tastes Better Naturally!
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Cowboy Steaks
Cowboy Steaks
Serves 4
1 Cup + 2 Tbs Olive Oil
1 1/2 Cups Steak Rub (see below)
4 12-14 oz (12-14 ounce) each steak, (Porterhouse, T-bone, Strip Loin, Rib Eye or Tenderloin Steak)
2 Cups julienne mushrooms
1 Cup julienne onions
1 large onion, cut into rings, 1/8" thick
1/4 Cup Tabasco sauce
1 Cup flour
Oil for frying
1 Cup mashed roasted root vegetables
2 Cups mashed potatoes
Salt and pepper to taste
1 Pre-Soaked Untreated Cedar Plank
Steak Rub
1 tsp Salt
1 tsp Oregano, dried
1/2 tsp Thyme, dried
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Cayenne
- Soak cedar plank in cool tap water for 1 - 2 hours before start time.
- Pre-heat the grill to medium heat (approximately 365 degrees).
- In a shallow bowl, combine the olive oil and Steak Rub, to make a paste. Smear each steak with the rub, covering the entire steak completely.
- Marinate the steaks for about an hour.
- 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.
- 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. In a sauce pan, combine the roasted vegetables and mashed potatoes together.
- Serve
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