• Tommy Centola

Smothered Cajun Seven Steak

The seven steak is from the chuck section of a steer. The bone is shaped like the number seven, giving its name. Here's a smothered version.


2 (1 1/2-pounds each) seven steaks

Creole seasoning

1/3 cup canola oil

1 large onion, sliced in rings

1 medium bell pepper, thinly sliced

3 large garlic cloves, minced

1 1/2 cups beef stock

Hot cooked rice


Evenly season steaks with Creole seasoning. Heat oil in a cast-iron skillet over medium-high heat; add steaks and brown well on both sides. Remove from the pan and drain on paper towels.Add onion and bell pepper to the pan drippings, sauté until softened, about 10 minutes. Add garlic; sauté until fragrant, about 3 minutes. Deglaze with beef stock; add steaks, return to a simmer. Cover with lid, reduce heat to low and cook 1 1/2 to 2 hours or until fork tender, stirring often. Serve over hot cooked rice.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

15 views0 comments

Recent Posts

See All