Grilled Steak with Tasso Maque Choux

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Title: Grilled Steak with Tasso Maque Choux
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings

4 Rib eye steaks (10oz)
2 tb Olive oil
2 tb Essence
2 tb Olive oil
4 oz Tasso; diced
1 1/2 c Fresh corn; scraped from cob
1/4 c Onions; chopped
1 tb Shallots; minced
1 tb Garlic; minced
1 c Heavy cream
1/3 c Red bell peppers; minced
1/4 c Green onions; chopped
Salt and pepper
1 c Fried onion rings; warmed
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive
oil. When the pan is smoking hot, add the tasso and
saute for 30 seconds. Add the corn ad saute for 1
minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and
pepper. Saute for 1 minute. Stir int he cream, red
pepper, and green onions and simmer until mixture is
heated through., about 2 minutes. For the steak: Rub
each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each
side for medium rare. Remove from pan. Spoon the
maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with
the fried onions, green onions, peppers and yellow
onions.

Source: Essence of Emeril, #2325, TVFN
formatted by Lisa Crawford. 4/28/96

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