Categories: beef
Ingredients
- Gravy:
- 2 jalapeños cut in half lengthwise, stems and seeds removed
- 2 cloves of garlic
- 2 tbsp bacon grease or oil
- 2 tbsp flour
- 1 1/2 cups whole milk
- 1/4 tsp ground cumin
- Salt to taste
- *****
- Steak:
- 2-3 pounds cube steak
- 1 1/2 cups flour
- 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1/4 tsp cayenne
- 2 eggs
- 1 cup whole milk or buttermilk
- Oil for frying
Directions
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To make the cream gravy:
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place the halved jalapeños skin-side up and the garlic on a sheet and place under the broiler for 5 minutes or until jalapeños and garlic are blackened.
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Remove from the oven.
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Place in a plastic bag until cool.
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Rub off the blackened jalapeño skin and then dice.
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Mince the roasted garlic.
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In a large heavy skillet, heat up the bacon grease or oil on medium-low heat.
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Whisk in the flour and cook until fragrant and lightly browned, about a minute.
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Slowly pour in the milk and stir until thickened, which should take a couple of minutes.
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Turn off the heat and stir in the diced jalapeños and garlic.
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Add the cumin and add salt to taste.
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If too thick for your tastes, add more milk. Reheat on low for serving.
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To make the steak fingers:
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Cut the tenderized steak into 1-inch strips.
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Mix together the flour with the salt, black pepper and cayenne in a shallow dish.
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Whisk together the eggs with the buttermilk in a shallow dish.
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Lightly sprinkle the steak strips with salt and pepper then dredge each strip in the flour.
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Dip the flour-coated steak into the egg/milk and then dredge again in the flour.
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Heat oven to 200 degrees.
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In a large heavy skillet, such as a cast-iron skillet, heat up an inch of oil to 300 degrees (until a small bit of flour dropped in bubbles up).
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Place 4 strips into the skillet and cook until you see red juices bubbling on top of the meat, about 2 or 3 minutes.
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With tongs, turn over the fingers and cook for another 3-5 minutes.
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Drain on a paper towel and place in the oven while you fry the remaining strips.
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Serve with gravy