Anonymous Tue May 23 19:42:09 2006

1 cup plus 2 tablespoons olive oil

1-1/2 cups Essence Creole seasoning

4 steaks (12-14 ounce) rib,

-- Porterhouse, T-bone,

2 cups julienne assorted exotic mushrooms

1 cup julienne onions

1 large onion, cut into rings, about 1/8

Preheat the grill In a shallow bowl, combine the olive oil and Essence, to make a paste.

Smear each steak with the rub, covering the entire steak completely. Marinate the steaks

for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the

grill and each steak on a cedar plank. Toss the mushrooms and onions with salt and

pepper. Mound the vegetables on top of each steak and place back on the grill. Cook the

steaks on the plank for 4 minutes for medium rare. Toss the onion rings in the Tabasco.

Dredge the onions in the flour. Fry the onions until golden brown, about 3 minutes.

Remove from the fryer and season with salt and pepper. In a sauce pan, combine the

roasted vegetables and mashed potatoes together. Yield: 4 servings Posted to the BBQ

List on July 13, 1998 by Michele