Season the steak

• Pat the steak dry and season it generously on both sides with Cajun seasoning.

Brown the meat

• Heat the oil in a heavy-duty pot over medium-high heat.
• Brown the steak on both sides, then remove it from the pot and set aside.

Chop the vegetables

• Chop the onion, celery and bell pepper while the meat browns.

Soften and mash the vegetables

• Add the onion, celery and bell pepper to the pot with the browned bits.
• Cook until softened, mashing the vegetables into a paste.

Add garlic and return the steak

• Stir in the garlic and sauté briefly.
• Return the steak to the pot.

Add water and season the gravy

• Pour in water until it just covers the steak.
• Season the gravy with the remaining seasonings.

Cook low and slow

• Cover and simmer gently, the longer the better, until the steak is tender and the gravy is thick.

Serve

• Serve the smothered steak and gravy over cooked white rice.