Empty My Fridge
Michael Symon's Coffee Chicken Fried Steak
Ingredients
- Flour1 ½ cups + 3 tbsp
- Salt
- Black pepper · cracked
- Egg · beaten3
- Rice flour½ cups
- Coffee · powder1 tbsp
- Crushed BBQ chips½ cups
- Olive oil · for cooking
- Beef1 lb
- Butter4 tbsp
- Milk2 ½ cups
- Buttermilk½ cups
- Parsley · finely chopped½ cups
- Chive · finely chopped¼ cups
Instructions
- Set up the grill for indirect heat, with coals or a burner on one side only. Place a large cast-iron skillet over the direct-heat side.
- Set up three dishes: flour with salt and pepper; beaten eggs with salt and pepper; and 1 cup flour mixed with rice flour, instant coffee, crushed BBQ chips, salt and pepper.
- Add enough olive oil to come 1 inch up the sides of the skillet and heat it to 350°F.
- Coat each cube steak in flour, then egg, then the chip mixture, shaking off the excess between each step. Fry in batches for 2-3 minutes per side, until golden and crisp. Move to a cooling rack.
- Pour off the oil but keep the browned bits. Return the skillet to direct heat, add the butter and melt it. Whisk in the remaining 3 tablespoons of flour and cook, whisking, for about 4 minutes until golden.
- Whisk in the milk a third at a time, then the buttermilk. Season with salt and pepper and cook, whisking, for 5-7 minutes until thick. Stir in the parsley and chives and move the pan to indirect heat to keep warm.
- Serve each steak topped with gravy.
Summarized from Food Network's video. Watch it for the details.
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