Steak Creole
Transport your taste buds to the vibrant streets of Louisiana with this mouthwatering Steak Creole recipe! Juicy ribeye or sirloin steaks are perfectly seared to golden-brown perfection and then bathed in a rich, flavorful Creole sauce bursting with the holy trinity of Cajun cooking—onions, bell peppers, and celery. A dash of Cajun seasoning, a hint of heat from hot sauce, and the depth of tomato paste combine to create a bold, savory sauce that pairs perfectly with fluffy white rice. Topped with fresh scallions and parsley, this enticing dish is as visually stunning as it is delicious. Ready in just an hour, this one-pan southern classic is ideal for dinner parties or a weeknight treat, bringing a taste of New Orleans straight to your kitchen.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) ribeye or sirloin steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, chopped
- 3 pieces garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 1 piece bay leaf
- 2 tablespoons scallions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked white rice
Instructions
Season the steaks on both sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Set aside to allow the seasoning to penetrate.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and sear for 3-4 minutes on each side until a golden-brown crust forms (cook to desired doneness). Remove the steaks and set aside, tenting them loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes (with juices), tomato paste, chicken stock, Cajun seasoning, paprika, thyme, hot sauce, and the bay leaf to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Taste the sauce and adjust seasoning, adding more salt or hot sauce as desired.
Return the steaks to the skillet along with any accumulated juices. Spoon some of the Creole sauce over the steaks and let them warm in the sauce for 2-3 minutes.
Discard the bay leaf and serve the steaks over a bed of cooked white rice, generously topped with the Creole sauce.
Garnish with sliced scallions and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.1 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 365 mg | 28% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 4254 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
