Best 5 Creole Pan Fried Flat Iron Steak Recipes

CREOLE STEAKS

Steps:

• In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.

CREOLE BEEF CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

CREOLE SKILLET DINNER

Steps:

• In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

CREOLE FRIED CHICKEN

Steps:

• For the Brine:.
• In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
• Add chicken pieces, cover and refrigerate 2-8 hours.
• For the Spice Blend:.
• In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
• Mix well.
• Set aside half your spice blend.
• Add remaining spice blend to flour and mix well.
• In a deep pot add oil.
• Heat to 375 degrees.
• Meanwhile:.
• Set up a cookie sheet with a rectangular cake rack.
• Remove chicken from brine, setting each piece on rack.
• Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
• Coat in flour mixture-return to rack.
• Let stand for five minutes.
• Coat in flour one more time-return to rack.
• Let stand for an additional five minutes.
• Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
• There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
• Cook for 7 minutes, turn.
• Cook an additional 7 minutes.
• I use a meat sensor for the larger pieces.
• Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
• Repeat cooking process with remaining chicken.
• Repeat dusting of both sides of cooked chicken when second batch is complete.
• Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!