Ingredients
- Steaks:
- 3 1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 T garlic powder
- 1 T onion powder
- 2 tsp baking powder
- table salt and ground black pepper
- 1/2 tsp cayenne pepper
- 4 large eggs
- 1/4 cup whole milk
- 1 lb beef flap meat, cut into four 4-oz pieces
- 1 1/2 cups peanut or vegetable oil
- Note: Flap meat is also sold as steak tips or sirloin tips but can be packaged variously as whole steaks, cubes or strips. For this recipe, we recommend buying a whole 1-lb steak and cutting it yourself.
- Cream Gravy:
- 3 T unsalted butter
- 3 T unbleached all-purpose flour
- 1/2 tsp garlic powder
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 3/4 tsp table salt
- 1/2 tsp ground black pepper
Preparation
Step 1
Steaks:
1. Whisk flour, cornstarch, garlic powder, onion powder, baking powder, 1 tsp salt, 2 tsp pepper, and cayenne in large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.
2. Pat steaks dry with paper towels and season with salt and pepper. Score meat lightly at 1/4" intervals in crosshatch pattern. Flip steak and repeat process on other side. Dredge meat in seasoned flour, then use meat pounder to pound steaks to between 1/8-1/4" thick. One by one, coat steaks lightly with seasoned flour again, dip in egg mixture and then transfer to bowl with milk and flour mixture, pressing to adhere. Arrange steaks on wire rack set inside rimmed baking sheet and refrigerate 15 mins or up to 4 hours. Do not discard milk and flour mixture.
3. Adjust oven rack to middle position and heat oven to 200. Heat oil in large Dutch oven over medium0high heat until just smoking. Return 2 steaks to bowl with milk and flour mixture and turn to coat. Fry 2 steaks until deep golden brown and crisp, 2-3 mins per side. Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining steaks. Serve.
Cream Gravy:
(Note: Avoid low-fat or skim milk in this recipe.)
Melt butter in large skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 mins. Slowly whisk in broth, milk, salt and pepper and simmer until thickened, about 5 mins. Serve.