Chicken-Fried Sirloin with Peppered Cream Gravy

Ingredients

• 4 boneless sirloin steaks (6 ozs. each)
• 1 1/2 cups buttermilk
• 1 tsp. Tabasco Sauce
• 1 tsp. plus 1 tsp. salt
• 1/4 tsp. plus 1/4 tsp. freshly ground pepper
• 1 cup all-purpose flour
• 1 cup peanut oil
• Peppered Cream Gravy:
• 2 tbls. unsalted butter
• 2 tbls. all-purpose flour
• 2 cups milk
• 2 tbls. heavy whipping cream
• 1 tsp. salt
• 3/4tsp. freshly ground pepper

Directions

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

Source: Junior League of Houston