INGREDIENTS:
Peppered Cream Gravy:
Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.
Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.
Peppered Cream Gravy: Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.
SERVES: 4
- 4 boneless sirloin steaks (6 ounces each)
- 1-1/2 cups buttermilk
- 1 teaspoon Tabasco Sauce
- 1 teaspoon plus 1 teaspoon salt
- 1/4 teaspoon plus 1/4 teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 1 cup peanut oil
Peppered Cream Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 tablespoons heavy whipping cream
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.
Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.
Peppered Cream Gravy: Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.
SERVES: 4
