CREOLE STEAK

SERVES: 4

INGREDIENTS:

1-1/2 lb.               Boneless round steak (ABOUT 1/2" THICK) 
Meat tenderizer if desired

1/3 C                    Flour

1 tsp.                    Salt

2 tsp.                    Paprika
2 tsp.                    Fresh ground pepper

1 medium             Onion – chopped

3 ribs                    Celery – sliced on the diagonal

1 medium             Bell pepper – chopped

3 TBSP                 Canola oil - divided 1, 2

1 C                    Jasmine rice

1 – 28 oz. can     Petite Diced Tomatoes – undrained

1 tsp.                    Crushed red pepper flakes

2 tsp.                    Old Bay Seasoning

1-1/2 C                Water

               
Cooked rice for serving

DIRECTIONS:

Cut steak into serving size pieces.  Sprinkle with meat tenderizer on both sides and poke with a fork.

Combine flour, salt, paprika and pepper to form a dredge – coat steak on both sides.

Over medium-high, heat 1 TBSP oil in heavy skillet – sauté onions, celery and peppers until tender but not brown; remove to a plate.  In same skillet, heat 2 TBSP oil - add steak to skillet and brown quickly on both sides.  Add celery, peppers and onions back to skillet and sprinkle with remaining flour/dredge - stir gently to coat

Add rice,  undrained tomatoes, red pepper flakes and 1/2 C water.  Bring to a boil, stirring constantly.  Add remaining water and bring JUST to a boil.  Reduce heat to low, and cover.  Simmer about an hour, checking often and adding more water if necessary to prevent sticking (loosen steaks but don't flip over)

Excellent with a green salad and hard rolls.