As prepared at the Jan. 8, 2017 Club Meeting. Serves: 8 people. Preparation time: 30-60 min.
4 NY Strip Steaks 1-2 inches thick
Cajun or Blackening Seasoning
Cooking Oil or Clarified Butter
Generously season the Steaks on both sides. With plenty of ventilation, heat a cast iron skillet on high heat, add the oil or butter and sear the Steaks a few minutes on each side. Cook one or two at a time, if room permits. Adjust the cooking time for the thickness and doneness desired. Remove from the skillet and let cool. Slice into thin strips or cubes.
CREOLE SAUCE •
One 15 oz. Can of Diced or Peeled Tomatoes
½ C. Chopped Onion
½ C. Chopped Peppers (Select spicy or mild to taste)
½ Stalk of Minced Celery
2 T. Butter
1 T. Cajun Seasoning
¼ t. Oregano
1 t. Chopped Garlic
3 oz. Minced Horseradish
Salt & Pepper
Sauté the Onions, Peppers, Celery and Garlic in Butter with the Cajun Spices and Oregano. Then cool slightly. In a food processor or blender, add the Tomatoes with the other sautéed Vegetables for a few seconds. Then, in a pan, simmer the mix for an hour on low heat; season to taste with Salt and Pepper. Let cool. Place the simmered sauce in a condiment dish with a dollop of Horseradish in the center. You may also prepare Rice or Pasta for a bed under the Beef Strips to make an appetizer or main dish.
"Cajun" - From the French, for Les Acadiens, a US ethnic group, mostly in Louisiana, consisting of descendants of the exiles from the French speaking part of Eastern Canada. "Creole" - Usually refers to Cajuns of mixed race, especially Afro-American. Cajun Seasoning contains Salt, Black Pepper, Dried Oregano, Paprika and Cayenne Pepper.