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Emeril's Round Steak and Onions

Source of Recipe


From "Louisiana Real and Rustic" by Emeril Lagasse






List of Ingredients



• 1-1/2 lbs. top round steak, about 1/4-inch thick
  
• 2 tsp Rustic Rub (recipe follows)
  
• 1 Tbsp flour
  
• 2 Tbsp vegetable oil
  
• 2 cups water
  
• 4 cups sliced onions
  
• 1-1/2 cups sliced bell peppers
  
• 1-1/4 tsp salt
  
• 1/4 tsp cayenne
  
• 1/4 tsp freshly ground black pepper
  






Instructions



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.
   
   
3. 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.
   
   Makes 4 servings.
   
   ---------------------------
   
   RUSTIC RUB
   
   8 Tbsp paprika
   3 Tbsp cayenne
   5 Tbsp freshly ground black pepper
   6 Tbsp garlic powder
   3 Tbsp onion powder
   6 Tbsp salt
   2-1/2 Tbsp dried oregano
   2-1/2 Tbsp dried thyme
   
   Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. (Yield: 2 cups)