Categories: Steak
Ingredients
- 1 1/2 lbs. new potatoes, peeled and cut into chunks
- 3 cups milk
- Kosher salt and black pepper
- Vegetable oil, for frying
- 1 3/4 cups self-rising flour
- 2 tbsp chili powder
- 3/4 cup buttermilk
- 1 large egg
- 4 cube steaks
- 2 cups frozen peas and carrots
- Chopped fresh chives, for topping
Directions
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Preheat the oven to 250. Combine the potatoes, milk, 1/2 tsp salt and black pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk.
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anwhile, heat 3/4 inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375. Whisk 1 1/2 cups flour with 1 tbsp chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tbsp chili powder and a pinch of salt in a separate bowl. Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again.
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Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil.
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Put the peas and carrots in a microwave-safe bowl and add 2 tbsp water; cover and microwave until hot, 4 minutes. Mix 3 tbsp of the reserved cooking oil and the remaining 1/4 cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.