• 1½ pound flank steak
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• Creole seasoning, to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 10-oz pack frozen spinach, thawed
• 4 ounces blue cheese, crumbled

Spinach & Bleu-Stuffed Flank Steak

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce,heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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• 4 8-ounce pieces beef top round steak, about 1/2-inch thick
• Vegetable oil for frying
• 2 eggs, beaten with 1/8 teaspoon cayenne pepper  
• FIour seasoned with salt and pepper for dredging
• 3 tablespoons flour
• 1½ cups milk
• Salt and freshly ground pepper to taste

Chicken-Fried Steak with Pan Gravy

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• 1/4 cup lard or cooking oil
• 1 (2½ pound) flank steak, thinly sliced
• water
• 10 loose cups fresh greens (turnip, mustard, kale, etc.)
• salt, pepper, and hot sauce
• hot cornbread

Steak and Greens

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Base:

• 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
• 6 tablespoons Chef Paul Prudhomme's Fajita Magic®, in all
• 2 tablespoons vegetable oil, in all
• 2 tablespoons unsalted butter, in all
• 2 cups onions, chopped
• 1 cup red bell peppers, chopped 
• 1 cup yellow bell peppers, chopped
• 1 cup corn kernels
• 1 cup tomato, finely diced
• 4 cups baby spinach leaves
• 2/3 cup chicken stock

Assembly:

• 1½ cups Orange Magnolia Sauce (recipe below)
• 4 cups cooked rice
• 8 medium sized bell peppers

Orange Magnolia Sauce:

• 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
• 6 tablespoons unsalted butter
• 1 teaspoon dark brown sugar
• 1 cup ketchup
• 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

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• 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
• Creole seasoning
• 25-ounce packages mixed baby kale (or other salad greens)

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Pepper Jelly Vinaigrette

• 6 tablespoons white wine vinegar
• 4 tablespoons Dijon or Creole mustard
• 3 tablespoons store-bought pepper jelly
• 3/4 cup olive oil
• salt and freshly ground pepper

Creole-Spiced Steak Salad

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• 2 (1½ pound each) seven (blade) steaks (or round steaks)
• pepper and Cajun seasoning
• 1/3 cup vegetable oil
• 1 large onion, sliced into rings
• 1 medium bell pepper, thinly sliced
• 3 large garlic cloves, minced
• 1½ cups beef broth
• Hot cooked rice (or biscuits) for serving 

Smothered Cajun Seven Steak

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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• 2 pounds skirt, flank, or other steak, in four pieces
• salt
• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, finely chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon black pepper
• cooking oil, as needed

Steak with Parsley Sauce

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