In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. This beef étouffée recipe calls for a 2 1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve the steak étouffée with stone-ground grits, polenta or rice, and pass the Tabasco.

Bruce Aidells
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Ingredients

Directions

  • Cut roast crosswise into four 1 1/2- to 2-inch-thick steaks. Cut each steak in half with the grain to make 8 smaller steaks (4 to 5 ounces each).

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  • Combine thyme, rosemary, paprika, salt and pepper in a small bowl. Rub all over the steaks.

  • Heat 1 tablespoon oil in a shallow large pot or high-sided skillet over medium-high heat. Add the steaks and cook until nicely browned on the bottom, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil to the pan, reduce heat to medium and add sausage. Cook, stirring, until beginning to color, 2 to 5 minutes. Stir in onion, celery and carrot; cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in bell pepper and garlic; cover and cook until the pepper is softened, 3 to 5 minutes more. Uncover and add wine. Bring to a boil, stirring to scrape up any browned bits, and cook until the wine is reduced by half, about 3 minutes. Stir in tomatoes, broth and bay leaves.

  • Return the steaks and any accumulated juices to the pan, submerging them in the sauce. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, turning the steaks every 30 minutes, until the meat is fork-tender, about 1 1/2 hours.

  • Transfer the meat to a plate. Stir half the scallions into the sauce and bring to a boil. Boil, uncovered, until the sauce is intensified but not too thick, 5 to 10 minutes. Discard bay leaves. Return the meat to the sauce. Sprinkle with the remaining scallions.

Tips

Make Ahead Tip: Wrap and refrigerate rubbed steaks (Step 2) for up to 1 day. Let stand at room temperature for 40 minutes before proceeding with Step 3.

Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

Nutrition Facts

302 calories; 11.1 g total fat; 92 mg cholesterol; 564 mg sodium. 10.8 g carbohydrates; 31.8 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2018
This is one of our go-to recipes on the weekend as it makes great leftover meals during the week. We never wanted to put the effort into polenta so we always make a hearty rice blend instead. We typically boost all of the seasoning by 50% or so and any rub that doesn t stick to the meat still goes into the pan. We prefer a roast over steaks and breaking it down gets easier with practice. Read More
Rating: 4 stars
06/20/2014
Great mix of flavors not enough spice This was a delicious and beautiful dish. However the time involved was exhausting. Definitely not a weeknight dinner unless it's leftovers. I really enjoyed all the flavors that the sauce had and loved how juicy and tender the steak turned out. I did buy the steak already cut which I'm glad I did as there was already so much time involved in this recipe. I do wish there had been some more spice involved. The paprika and red pepper do a nice job but with the celery carrots tomatoes and broth it does weaken the spice. Next time I'll try adding a few tablespoons of Tabasco in it. Pros: Variety of flavors Cons: Time to make Read More