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Creole Seasoned Steak recipe

Creole Seasoned Steak recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak

This beef dish is easy to make and packed full of flavour. Enjoy with potatoes, rice, pasta or salad.

19 people made this

IngredientsServes: 3

  • 900g beef steak
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons lime juice
  • 2 teaspoons garlic salt
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 1/4 teaspoons blackened seasoning
  • 110g butter
  • 125ml water

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat a frying pan over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a small portion of the garlic salt, salt, black pepper and blackened seasoning.
  2. Place the steak in the pan and cover with a lid. Cook for about 20 minutes or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
  3. Remove steaks to a serving plate and keep warm. Stir butter and water into the pan, removing any brown bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (17)

by ITALIANMOMOF3;)

This was fabulous. I made one with the hot sauce and one without for the kiddos and both turned out excellent. My husband ate the leftovers the next morning with eggs and said that the steak tasted even better.-10 Jan 2008

by Hayley

Good recipe if you like the spice of tabasco, but be as liberal with the lime juice as you are the tabasco to even out the flavors. And don't be too stingy with the spices, but there is probably less need to reapply every time you turn the steak.-12 Apr 2010

by Staci

I stuck to the recipe exactly and it just doesn't replace grilled. I am the BBQ queen and this steak was tough and not good. I tired it because it's winter time and too cold to grill outside. My boyfriend said it was 'OK' so I gave this 3 stars but unfortunatly I won't make it again.-15 Dec 2007


Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad

OPELOUSAS, La. , April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing! A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.

ZESTY GRILLED STEAK SALAD

INGREDIENTS
2 Strip Steaks (10-12 Ounces Each)
¾ Cup Tony Chachere's Creole-Style Steakhouse Marinade
3 Ears of Corn, Shucked
8 Cups Spring Mix
6 Campari Tomatoes, Quartered
½ Pound Strawberries, Hulled and Sliced
4 Ounces Blue Cheese Crumbles
¾ Cup Canned Crispy Fried Onions
¾ Cup Tony Chachere's Creole-Style Italian Salad Dressing

PREPARATION
Prep Time: 20 Minutes
Cook Time: 17 Minutes
Serves: 2-4

About Tony Chachere's ®
Tony Chachere's ® Famous Creole Cuisine was founded in 1972 by Tony Chachere , the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana . Tony Chachere's ® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts. You can get more Tony Chachere's ® recipes and products by visiting Tony Chachere's Recipe page. For all of the cooking tips and recipe videos you need, visit Tony Chachere's YouTube page.


Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad

OPELOUSAS, La., April 8, 2021

OPELOUSAS, La., April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing! A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.

ZESTY GRILLED STEAK SALAD

INGREDIENTS
2 Strip Steaks (10-12 Ounces Each)
¾ Cup Tony Chachere's Creole-Style Steakhouse Marinade
3 Ears of Corn, Shucked
8 Cups Spring Mix
6 Campari Tomatoes, Quartered
½ Pound Strawberries, Hulled and Sliced
4 Ounces Blue Cheese Crumbles
¾ Cup Canned Crispy Fried Onions
¾ Cup Tony Chachere's Creole-Style Italian Salad Dressing

PREPARATION
Prep Time: 20 Minutes
Cook Time: 17 Minutes
Serves: 2-4

  1. Add steaks to a shallow bowl. Cover with Tony Chachere's Creole-Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.
  2. While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, making sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
  3. Once the steaks are finished marinating, place the steaks on the grill on high heat (400°-450°F). Cook until slightly charred, about 4 minutes. Turn steaks over and continue to cook for an additional 3-5 minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
  4. Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes, strawberries and about half of the dressing. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.

About Tony Chachere's ®
Tony Chachere's ® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana. Tony Chachere's ® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts. You can get more Tony Chachere's ® recipes and products by visiting Tony Chachere's Recipe page. For all of the cooking tips and recipe videos you need, visit Tony Chachere's YouTube page.


3. Texas Roadhouse Chili

There&rsquos nothing like a hot bowl of chili to warm you up on a cold, rainy or winter night. Texas Roadhouse has truly nailed its chili game, which is why its recipe is highly coveted.

Again, this recipe may not be original, but it&rsquos darn close. The hot and smoky flavors provide the utmost level of comfort that no other chili can. Just picturing myself curling up in front of the fireplace with this incredible chili already warms my heart.

Best of all, this chili recipe comes together in under an hour! Quick, easy, and tasty: now that sounds like a perfect combination.


Philly Chicken Cheesesteak Sandwich

It’s Day 2 of Sandwich Week with Creole Contessa, and I present to you, my Philly Chicken Cheesesteak Sandwich, with a spicy cheese sauce! Before we begin, don’t forget to enter the Easy Greasy giveaway ( entry at the bottom of page).

Back to the sandwich madness. I love a juicy, moist, cheese steak, who doesn’t, but I wanted to lighten it up a bit so I decided to substitute the chicken for the traditional steak.

The cheese sauce is the key to this sandwich. I made a little butter/flour roux, then added hot sauce, heavy cream, chicken stock and a mixture of creamy cheeses. These ingredients takes this sandwich to another level.

Yes, I know they use Cheez Whiz in Philly, and I will admit I use to eat Cheese Whiz by the jar when I was a kid, but I knew making my own cheese sauce would make this sandwich that much more delicious!

Slice your bell pepper and Vidalia onion into thin slices. As you can see I found another use for my Easy Greasy.

To get thin slices of chicken, it must be slightly frozen.

Now for the veggies, I sauteed them in olive oil for about 7 minutes.

Next, saute the chicken, then add the veggies back to the pan to get a final heating. It’s time to assemble our sandwich.

Done and yum! I added extra provolone cheese to the bread, poured hot cheese sauce over the chicken/veggie mixture, then I dipped…yes…dipped the sandwich in more cheese sauce! Now, that’s some messy, juicy, eating…!

Philly Chicken “Steak” Sandwich

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

4 slightly frozen, boneless, skinless, chicken breast
4 hoagie rolls
1 vidalia onion, sliced thin
1 bell pepper, sliced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper

6 oz. heavy cream
4 oz. chicken broth
1 tablespoon hot sauce
1/2 cup jack cheese
1/2 cup sharp cheddar cheese
1/2 cup pepper jack cheese
8 oz. sliced provolone cheese
1 tablespoon butter
1 tablespoon flour
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the cheese sauce, add butter to sauce pan over medium heat, add flour and whisk for 1 minute, add spices and whisk well. Pour in heavy cream and chicken stock, bring to a boil.

Reduce heat, add hot sauce, half the provolone cheese and all the remaining cheeses by the handful whisking well, after each addition. Remove from heat, sauce will thicken as it sits.

To prepare sandwich, slice slightly frozen chicken breast into thin strips about 1/4 inch thickness. Rinse chicken, pat dry and set aside.

Mix seasoning blend. Season chicken with all the seasoning blend except 1 tablespoon. Slice bell pepper and onion.

Heat about 2 tablespoons of olive oil over medium high heat, add bell pepper and onions, season with 1 tablespoon of seasoning blend and saute well for about 5-7 minutes, remove from pan and set aside.

Add 2 tablespoons more of olive oil to pan over medium high heat, add seasoned chicken breast and cook for about 3 minutes per side or until chicken is no longer pink, add veggies back to pan,mix well and cook for about 4 minutes more.

To assemble sandwich you can toast the bread if desired, add a slice of provolone cheese to bread, top with chicken, veggie mixture, and top with hot cheese sauce. Enjoy!


Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad

OPELOUSAS, La. , April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing! A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.

ZESTY GRILLED STEAK SALAD

INGREDIENTS
2 Strip Steaks (10-12 Ounces Each)
¾ Cup Tony Chachere's Creole-Style Steakhouse Marinade
3 Ears of Corn, Shucked
8 Cups Spring Mix
6 Campari Tomatoes, Quartered
½ Pound Strawberries, Hulled and Sliced
4 Ounces Blue Cheese Crumbles
¾ Cup Canned Crispy Fried Onions
¾ Cup Tony Chachere's Creole-Style Italian Salad Dressing

PREPARATION
Prep Time: 20 Minutes
Cook Time: 17 Minutes
Serves: 2-4

  1. Add steaks to a shallow bowl. Cover with Tony Chachere's Creole-Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.
  2. While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, making sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
  3. Once the steaks are finished marinating, place the steaks on the grill on high heat (400°-450°F). Cook until slightly charred, about 4 minutes. Turn steaks over and continue to cook for an additional 3-5 minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
  4. Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes, strawberries and about half of the dressing. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.

About Tony Chachere's ®
Tony Chachere's ® Famous Creole Cuisine was founded in 1972 by Tony Chachere , the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana . Tony Chachere's ® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts. You can get more Tony Chachere's ® recipes and products by visiting Tony Chachere's Recipe page. For all of the cooking tips and recipe videos you need, visit Tony Chachere's YouTube page.


What is Seasoned Rice Pilaf?

Rice Pilaf, also known as “pilau”, “pilav”, “pulao” or “pilaw”, is a popular Mediterranean rice dish that features rice cooked in seasoned stock / broth along with other spices and vegetables. #seasonedricepilaf #longhornsteakhouse #ricepilaf

What rice to use?Any long grain rice will suit for pilaf, basmati works as well! To make it healthier, try brown rice.

What Stock or broth to use? Meat or Veggie stock or broth works for this recipe. Some are already seasoned with added salt. Bouillon cubes dissolved in water works as well . Feel free to use homemade of store bought, check for salt, add if its unsalted while cooking rice.

What Herbs to use:?For flavoring fresh herbs are preferred. Play with it and try the one you like. Dried parsley, oregano, chives or thyme suits best. Curly parsley has a mild flavor when used as garnish, try it for a change.

What Seasoning ? Seasoning is most important step in the recipe. Broth is usually seasoned and flavored, so just go with salt and pepper. Add more cayenne if you want to keep it spicier.

Butter or Oil : Everything taste better with butter…. you may replace it with olive oil to keep it light.

What is the difference between Rice & Pilaf ? Well, ” rice” is usually cooked in water without any flavor, probably will include a little salt. Whereas “pilaf” is cooked with toasted or sautéed rice with herbs and spices, cooked in broth or stock.


Emeril’s Essence Creole Seasoning Ingredients

This grouper recipe calls for Emeril’s Essence Creole Seasoning, which you can easily make at home using spices you most likely have on hand. I had some leftover so I just sealed it up in a small container for another use.

To mix up Emeril’s Essence Creole Seasoning at home all you need is the following ingredients:

  • paprika
  • salt
  • garlic powder
  • black pepper
  • onion powder
  • cayenne
  • dried oregnao
  • dried thyme

Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad

OPELOUSAS, La., April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing! A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.

ZESTY GRILLED STEAK SALAD

INGREDIENTS2 Strip Steaks (10-12 Ounces Each)¾ Cup Tony Chachere's Creole-Style Steakhouse Marinade3 Ears of Corn, Shucked8 Cups Spring Mix6 Campari Tomatoes, Quartered½ Pound Strawberries, Hulled and Sliced4 Ounces Blue Cheese Crumbles¾ Cup Canned Crispy Fried Onions¾ Cup Tony Chachere's Creole-Style Italian Salad Dressing

PREPARATIONPrep Time: 20 MinutesCook Time: 17 MinutesServes: 2-4

  1. Add steaks to a shallow bowl. Cover with Tony Chachere's Creole-Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.
  2. While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, making sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
  3. Once the steaks are finished marinating, place the steaks on the grill on high heat (400°-450°F). Cook until slightly charred, about 4 minutes. Turn steaks over and continue to cook for an additional 3-5 minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
  4. Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes, strawberries and about half of the dressing. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.

About Tony Chachere's® Tony Chachere's® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana. Tony Chachere's® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts. You can get more Tony Chachere's® recipes and products by visiting Tony Chachere's Recipe page. For all of the cooking tips and recipe videos you need, visit Tony Chachere's YouTube page.


  • 1/2 cup paprika
  • 1/2 cup granulated garlic
  • 1/4 cup granulated onion
  • 3 tablespoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons cayenne pepper
  • 1/4 cup dried oregano
  • 1/4 cup dried thyme
  • 2 teaspoons cumin
  • 2 tablespoons sugar
  1. Combine all ingredients in a bowl and mix well. Store in an airtight plastic or glass container with a lid.
  2. This is a great seasoning for seafood and steak.

Colombian Flank Steak With Creole Sauce (Sobrebarriga En Salsa Criolla)

Sobrebarriga en salsa criolla or Colombian flank Steak in creole sauce is one of those special recipes that is often made in Colombia and that is very popular in Colombian restaurants abroad. The flavor of the flank steak combined with the ingredients in the sauce is simply spectacular, and if you’re like me, and love to soak your rice with whatever sauce is served on your plate, then, you’re going to go nuts with this recipe.

In order to make this recipe perfectly, I highly recommend you cook the flank steak in a pressure cooker, since we all know how tough that cut of meat can be, that way, the vapor that stays inside the pot will make it nice and tender. There’s nothing worse than eating a tough, chewy flank steak, even if the sauce is out of this world fantastic. And if you don’t have a pressure cooker, then just be a little bit more patient and leave it simmering in your pot for a while longer. You’ll see it’s totally worth it.

The papa criolla or creole potato that goes in the sauce, even though it’s optional, is key not only because it adds great flavor but also because it helps give it a great thick texture. Besides having a very particular taste, this kind of yellow potato is very soft and delicate, so it will disintegrate a little while you cook it, and that’s what gives the sauce the perfect texture to serve along with the flank steak. Some people like to cook the potatoes separately, but the trick for making this into a fantastic dish is by cooking them right in the sauce.