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Chicken-Fried Steak with Peppered Gravy

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Chicken-Fried Steak:

1 pound eye of round steak, cut in 4 equal medallions

Sea salt

Freshly ground pepper

1/4 cup whole milk

3 egg yolks

1 cup all-purpose flour

1/2 teaspoon chipotle powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 cup canola oil

Peppered Gravy:

2 tablespoons all-purpose flour

1 1/2 cups beef stock

1 tablespoon balsamic vinegar

1 teaspoon cracked black peppercorns

Pinch cayenne

Sea salt

Bitter greens and mashed potatoes, for serving

Directions

  1. Making the chicken-fried steak: With a meat mallet, flatten each steak to a 1/4-inch thickness. Sprinkle the steaks generously with salt and pepper. Add the milk and egg yolks to a shallow bowl, whisk to blend. To another shallow bowl, add the flour, chipotle powder, garlic powder and oregano, and whisk to blend. Dip each steak in the egg yolk/milk mixture, then in the seasoned flour, then in the egg yolk/milk mixture again, and finish with a second dip in the seasoned flour.
  2. Heat the oil in a nonstick saute or frying pan over medium heat. Pan-fry 2 steaks at a time, 1 to 1 1/2 minutes per side. Drain on paper towels. Keep warm.
  3. Making the peppered gravy: Drain excess oil from the pan, leaving about 2 tablespoons. Add the flour and stir to blend. Cook, while stirring, until the flour smells nutty and begins to brown, about 2 minutes. Whisk in the beef stock, balsamic vinegar, black pepper and cayenne. Bring to a boil, then reduce the heat to low. Simmer the gravy until it is thick enough to coat a spoon, 3 to 5 minutes. Season with salt and pepper, stir to blend, and keep warm.
  4. Plate the chicken-fried steaks and smother with gravy. Serve with bitter greens and mashed potatoes.

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