Creole Chuck Steak Etouffee
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.
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.
1 1/2 vegetable, 4 lean meat, 1 fat