2 pounds round steak cut 1/2 inch thick twice
--tenderized by the butcher
1 cup liquid from pickled jalapenos
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable shortening
Instructions:
Cut the steak into four equal portions. Pound the portions, if needed,
until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a
shallow non-reactive dish, and pour 1 cup of the jalapeno liquid over
them. Marinate the steaks in the jalapeno liquid for 2 hours. Most
of the liquid will be absorbed into the steaks. Drain and blot lightly
to remove excess moisture from the surface. Mix an additional 2 tablespoons
jalapeno liquid with the egg in a shallow dish. Stir together the
flour, salt and pepper in another dish. Dredge the steak in the flour,
then dip it in the egg, and back in the flour. Put enough shortening
into a cast iron skillet so that the steaks will be half-immersed
in it during the frying. Warm the fat over medium heat. Add carefully,
turn once, until the meat is fully cooked through and the crumb coating
is brown and crisp, about 8 minutes total. Drain the steaks, and transfer
them to a platter. Keep them warm while you prepare Cream Gravy from
the drippings. Place the steaks on separate plates, add Paris's Best
French Fries and cover both generously with the gravy. Serve immediately.
Posted to the BBQ List by Gary Wiviott on Aug 20, 1998.
