The food lab better home cooking through science ( PDFDrive ) 1091
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (185.23 KB, 2 trang )
Thecreamgravyservedwiththesteakisnearlyidentical
to the Creamy Sausage Gravyhere; just leave out the
sausage.Ifyouwanttogoextra-decadent,leaveitin.
This steak is brined and dredged in the same manner
as the fried chicken. Refer to photos there for a closer
lookattheprocess.
SERVES4
FortheSteak
2tablespoonspaprika
2tablespoonsfreshlygroundblackpepper
2teaspoonsgarlicpowder
2teaspoonsdriedoregano
½teaspoonscayennepepper
1poundflapmeat(alsosoldassirlointips;seeNote
above),cutintofour4-ouncesteaks
1cupbuttermilk
1largeegg
Koshersalt
1ẵcupsall-purposeflour
ẵcupcornstarch
1teaspoonbakingpowder
4cupsvegetableshorteningorpeanutoil
FortheCreamGravy
2tablespoonsunsaltedbutter
1smallonion,diced
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
2tablespoonsall-purposeflour
1cupwholemilk
ắcupheavycream
Koshersaltandfreshlygroundblackpepper
1. Combine the paprika, black pepper, garlic powder,
oregano, and cayenne in a small bowl and mix
thoroughlywithafork.
2. Place each steak on a cutting board and score at 1-inch
intervals against the grain, cutting ¼ inch deep into the
meat;flipandrepeat.Oneatatime,sandwicheachsteak
between two pieces of plastic wrap and pound with a
meat pounder or the bottom of a heavy skillet until
approximately¼inchthick.
3. Whisk the buttermilk, egg, 1 tablespoon salt, and 2
tablespoonsofthespicemixtureinalargebowl.Addthe
steaksandturntocoat.Transferthecontentsofthebowl
