This recipe offers a delightful twist on the classic chicken fried steak, featuring a crispy coating and a rich, creamy gravy.
Cut the flank steak into four equal portions, crosswise.
Pounding the steak ensures even cooking and tenderizes the meat.
Using a meat mallet, pound out the steak to about 1/4-inch thickness.
Cover the steak with plastic wrap before pounding to prevent mess.
Season the steaks with salt and pepper.
Season generously for the best flavor.
Mix 2 cups of the flour with salt and pepper in a bowl.
Taste the flour mixture to ensure it's well-seasoned.
Dredge the steaks in the seasoned flour, coating evenly.
Shake off excess flour to avoid clumping.
Beat the eggs in another bowl to create an egg wash.
Add a splash of milk to the egg wash for a smoother coating.
Dip the steaks in the egg wash, letting the excess drip off.
Ensure the steak is fully coated for the flour to adhere properly.
Dredge the steaks in the seasoned flour again, coating completely.
Double coating ensures a crispy crust.
Heat oil in a large skillet to about 1/4-inch depth.
Use a thermometer to maintain oil temperature at 350°F.
Fry the steaks for 3-4 minutes on each side until golden brown.
Avoid overcrowding the skillet to maintain oil temperature.
In another skillet, cook the bacon until crispy.
Save the bacon grease for added flavor in the gravy.
Add the onions to the skillet and sauté for 2-3 minutes.
Cook until the onions are translucent for a sweeter flavor.
Stir in the remaining flour and cook for 2 minutes.
Stir constantly to prevent burning.
Whisk in the milk and simmer until the gravy thickens.
Adjust the consistency with more milk or by cooking longer.
Season the gravy with salt and pepper to taste.
Taste and adjust seasoning as needed.
Serve the steaks topped with the creamy gravy.
Garnish with chopped parsley for a fresh touch.
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