Cajun Rolled Steaks

Top round steak topped with Creole seasoning mix prepared from cayenne pepper, fresh ground black pepper, paprika, dried thyme, dried oregano, garlic powder and onion powder. Sliced onion, sliced bell pepper, and chopped celery, spread over seasoning mix. Steak is rolled, secured and slow cooked. Slices of beef served over steamed rice.

Ingredients -

1 large Top Round Steak
1 Medium White or Yellow Onion, sliced
1 Red or Green Bell Pepper, sliced
3 Celery Stalks, chopped
String or toothpicks
1 tablespoon Cooking Oil

2 tablespoons Ground Cayenne
2 tablespoons Black Pepper
4 tablespoons Paprika
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
1/2 tablespoon Garlic Powder
1 teaspoon Onion Powder

Preparation:

Creole Seasoning:

1. In a jar, combine the cayenne, pepper, paprika, thyme, oregano, garlic powder and onion powder.

2. Shake well to combine.

For the steak:

1. Sprinkle the Creole seasoning over the steaks.

2. Evenly spread the vegetables on top of the steak.

3. Roll the steaks (jellyroll style) and secure with toothpicks.

4. Drizzle a skillet with oil and place the steaks inside.

5. Cook the steaks on medium heat until browned, adding water as necessary while cooking.

6. Cover the skillet and cook for 45 minutes or until tender.

7. Adjust the seasoning, to taste.

8. Remove the steaks from the heat and allow to sit for 5 minutes.

9. Slice and serve over steamed rice.

Steak Tips

Allow Steaks to Rest

After the steak has finished cooking, it must rest. This will take between five and ten minutes, depending on the thickness. Without resting, a steak will lose its flavorful juices when cut into. When a steak is given adequate resting time, its internal juices will redistribute, and retain a moist, juicy quality.

Steak Tips

Freezing Waw Beef

Raw steak can be stored in your freezer continuously for four to twelve months. Remove steaks from the freezer and allow adequate time to thoroughly thaw before prepping. Remove any gray areas of freezer burn to avoid tough, dry spots.

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