Modified from Paul Prudhomme. Serves 4 – Recommended with Spicy Black Rice
- Seasoning Mix
- 2 tspn – salt
- 1 1/2 tspn – dried basil
- 1 1/2 tspn – ground cumin
- 1 1/2 tspn – dry mustard
- 1 tspn – cayenne
- 1 tspn – ground coriander
- 1 tspn – ground fenugreek
- 1 tspn – garlic powder
- 1 tspn – onion powder
- 1 tspn – ground arbol chile peppers
- 1/2 tspn – black pepper
- 4x 8oz – ribeye steaks, 3/4 inch thick
- 2 + 2 Tbsp – Vegetable Oil
- 2 cups – onions, chopped
- 1 cup – green bell peppers, chopped
- 2 Tbsp – Tamari
- 2 cups – sliced white mushroom, fresh
- 1 cup – carrots, medium diced
- 1 Tbsp – garlic, minced
- 2 Tbsp – ginger, shaved
- 3 Tbsp – flour
- 2 cups – beef stock
- 2x 13 1/2 oz cans – unsweetened coconut milk
- 4 cups – broccoli florets
Combine the seasoning mix in a small bowl. Sprinkle the steak evenly with 1 Tbsp + 2 tspn of the seasoning mix and rub it in well. Heat 2 Tbsp oil in a 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned steaks and blacken for 3 minutes per side. Lower heat and turn steaks until cooked as desired. (125°F internally for medium rare steaks; 121°F for rare steaks). Set the steaks to the side to rest.
In the same pot, add 2 Tbsp oil, onions and bell peppers and cook, stirring frequently, for 12 minutes. Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix. Cover and cook, stirring occasionally, for 12 minutes. Stir in the flour and stir constantly until the flour is absorbed, then add the stock. Scrape all the brown bits from the pot bottom and stir in the coconut milk. Cover, bring to a boil, reduce the heat to low and simmer for 10 minutes. Add the broccoli florets and simmer for 5 minutes more. Return the steaks to the mixture and serve.