Saturday, January 5, 2013

Cuban inspired chicken fried steaks and milk gravy

Cubed sirloin steak
Worcheshire sauce
1 tbsp onion powder
1 tbsp badia complete seasonings
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp smoked paprika
1 cup of flour
Olive oil
2 tbsp butter
2 tsp of reserved flour mixture
1 cup of milk
1 tsp beef base

Open steaks and sprinkle both sides of each steak with worcheshire sauce. Set aside.  In a ramekin/small bowl place all the seasonings.  Stir.  Sprinkle spice mix on both sides a pinch.  You should have half remaining in which you can mix with the flour.  You can let steaks marinate up till a day or proceed to the next step.

Dredge each steak on both sides with the flour and shake off excess.  Let the floured steaks rest for 10 minutes fo t the flour to be moist.  Reserve 2 tbsp of the flour, discard the rest.

Select a fry pan that isn't 100% non stick.  Stainless works best, you want some stuck bits.  In a fry pan, cover bottom with olive oil and set heat on medium high.  When bubbly, quickly fry your steaks till golden on each side.  About 5 minutes per sides.  Refill pan if oil is absorbed.  When all done, add butter and reserved flour mixture.  Stir scraping up bits.  Cook for 2 or three minutes. Add beef base and  wth a whisk, stream in the milk whisking up all the yummy bits.  It will get thick, then remove from heat.  About 5 minutes.   Pour over steaks.  Serve with hearty black beans and rice.

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