Grilled rib-eye steak in a sauce of HEINZ 57 Sauce, sautéed onions, peppers and mushrooms. Topped with frizzled onions.
Vegetable
Mixture:
3/4 cup Oil
2 1/4 qts. Green Peppers, Julienne
2 1/4 qts. Onions, Sliced
2 1/4 qts. Mushrooms, Quartered
3 cups HEINZ 57 Sauce Crispy
Onions:
2 cups Flour
1/2 cup Cajun Seasoning
3 cups Onion, Very Thinly Sliced
Steak:
12 each Rib-Eye Steak, 10 oz. Each
2 Tbsp. McCormick® Montreal Steak Seasoning
1.
To create vegetable mixture, heat oil to smoking and sauté green peppers,
onions and mushrooms. When the vegetables have browned, add the HEINZ
57 Sauce. Cook for 1 minute and remove from heat. Refrigerate until
needed or hold warm for service.
2.
To make the crispy onions, combine the flour and cajun seasoning. Heavily
dredge the onions in the flour mixture. Fry onions in a 350°F oven for
2 to 3 minutes or until crispy. Drain and hold for service.
3.
Coat each side of the steaks with 1/4 tsp. Montreal Steak Seasoning. Hold
refrigerated until needed.
4.
For each serving, grill one steak to desired doneness. Top with 3/4 cup
warm vegetable mixture and 1/2 oz. fried onions.
Yield:
12 servings