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Add a photoServings: 4
Ingredients
- 1/2 c. vegetable oil
- 1/2 c. Creole seasoning (see * Note)
- 4 x bone-in dry aged rib-eye steaks (abt 20 to 22 ounce ea)
- 1 lb parsnips peeled, and sliced into paper-thin strips Salt to taste
- 4 c. Mash Potatoes (see recipe), warm
- 1 c. Emeril's Homemade Worcestershire Sauce (see recipe)
- 1 Tbsp. finely-minced fresh parsley leaves
Directions
- Preheat the fryer to 360 degrees.
- In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mix. Place in a shallow pan, cover with plastic wrap and chill for at least 4 hrs.
- Remove and bring the room temperature before grilling, about 30 min. Preheat the grill. Place the steaks on the grill and cook for about 4 to 6 min on each side for medium-rare. A saute/fry pan or possibly grill pan can be substituted for a grill.
- Fry the parsnips till golden. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cold for a couple of min before serving.
- Place the steaks and potatoes on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of the potatoes. Garnish with parsley.
- This recipe yields: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 253 | 42% |
| Total Fat 28.72g | 36% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 962mg | 27% |
| Total Carbs 82.3g | 22% |
| Dietary Fiber 10.1g | 34% |
| Sugars 18.8g | 13% |
| Protein 7.08g | 11% |
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