Steak Fingers with Jalapeño Cream Gravy

(from desert.rose32’s recipe box)

Categories: beef

Ingredients

  • Gravy:
  • 2 jalapeños cut in half lengthwise, stems and seeds removed
  • 2 cloves of garlic
  • 2 tbsp bacon grease or oil
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1/4 tsp ground cumin
  • Salt to taste
  • *****
  • Steak:
  • 2-3 pounds cube steak
  • 1 1/2 cups flour
  • 1/2 tsp kosher salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1/4 tsp cayenne
  • 2 eggs
  • 1 cup whole milk or buttermilk
  • Oil for frying

Directions

  1. To make the cream gravy:

  2. place the halved jalapeños skin-side up and the garlic on a sheet and place under the broiler for 5 minutes or until jalapeños and garlic are blackened.

  3. Remove from the oven.

  4. Place in a plastic bag until cool.

  5. Rub off the blackened jalapeño skin and then dice.

  6. Mince the roasted garlic.

  7. In a large heavy skillet, heat up the bacon grease or oil on medium-low heat.

  8. Whisk in the flour and cook until fragrant and lightly browned, about a minute.

  9. Slowly pour in the milk and stir until thickened, which should take a couple of minutes.

  10. Turn off the heat and stir in the diced jalapeños and garlic.

  11. Add the cumin and add salt to taste.

  12. If too thick for your tastes, add more milk. Reheat on low for serving.

  13. To make the steak fingers:

  14. Cut the tenderized steak into 1-inch strips.

  15. Mix together the flour with the salt, black pepper and cayenne in a shallow dish.

  16. Whisk together the eggs with the buttermilk in a shallow dish.

  17. Lightly sprinkle the steak strips with salt and pepper then dredge each strip in the flour.

  18. Dip the flour-coated steak into the egg/milk and then dredge again in the flour.

  19. Heat oven to 200 degrees.

  20. In a large heavy skillet, such as a cast-iron skillet, heat up an inch of oil to 300 degrees (until a small bit of flour dropped in bubbles up).

  21. Place 4 strips into the skillet and cook until you see red juices bubbling on top of the meat, about 2 or 3 minutes.

  22. With tongs, turn over the fingers and cook for another 3-5 minutes.

  23. Drain on a paper towel and place in the oven while you fry the remaining strips.

  24. Serve with gravy

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