Chicken Fried Steak & Gravy: A Twist on a Texas Classic

Today, I’m daring to venture into sacred culinary territory with a twist on the beloved Texas classic – chicken fried steak. I know, I know, Texans might raise an eyebrow at this one, but hear me out! This isn’t your typical rendition; it’s a creative spin that promises to deliver a flavor-packed punch.

So, what’s the twist in this tale of steak? It’s all about the choice of meat. Instead of reaching for the usual cube steak, I’ve gone rogue with leftover picanha (yes, that Brazilian wonder cut!). You can find this gem at places like Costco, known there as sirloin cap, and trust me, it elevates the dish to a whole new level of deliciousness.

But wait, there’s more – the pan gravy. This isn’t just any gravy; it’s the heart and soul of this dish. Melding together the pan scrapings, flour, oil, broth, and milk, this gravy transforms the chicken fried steak into a symphony of flavors. It’s the kind of recipe that makes you pause mid-bite and think, “Good gravy!”

Creating the Chicken Fried Steak

1. Prep for Dredging: Start by setting up your dredging station. Pour buttermilk into a loaf pan for easy dipping. In a separate square pan, mix together flour, salt, and your chosen chicken seasoning. This is where you can get creative with your flavors.
2. Dredging Process: Dip each slice of picanha (or your choice of meat) into the buttermilk, ensuring it’s fully coated. Then, dredge in the flour mixture, making sure the steak is completely covered. Gently tap off any excess flour and lay the steak on a wire rack over a tray. This step is key for that perfectly crisp coating.
3. Frying the Steaks: Heat a pan over medium-high and add the cooking oil. Once the oil is hot, fry the steaks for about 2 minutes on each side. You’re aiming for a beautiful golden-brown crust. After frying, set the steaks aside on a plate.

Making the Gravy

1. Building the Base: With the steaks out of the pan, reduce the heat to medium. Add some flour and a bit more oil to the pan. Stir it into a slurry and cook until the flour turns a golden brown color. This is where the magic starts – that roux is the foundation of your gravy.
2. Developing Flavor: Gradually pour in the beef or chicken broth and the milk while continuously stirring. The key here is to stir constantly to avoid lumps and achieve a smooth consistency. Season the gravy with salt and pepper to taste.
3. Finishing the Gravy: Keep stirring the gravy until it thickens enough to coat the back of a spoon. This takes about 3 minutes. Once it reaches the perfect consistency, transfer the gravy to a bowl or gravy boat.

Serving the Dish

1. Plating: Place a fried steak on each plate.
2. Adding the Final Touch: Generously ladle the warm, savory gravy over the chicken fried steak.

Ingredients

For the Chicken Fried Steak:

• 4 Slices of Picanha (alternatively, roast beef or cube steak)
• 1 Cup Buttermilk
• 1 Cup All-Purpose Flour, plus 3 Tbsps. for the gravy
• 2 Tsps. Salt, for the flour mixture
• 2 Tbsps. Chicken Seasoning (or seasoning blend of choice)
• 1 Tsp. Baking Soda
• Approximately 6 Tbsps. Cooking Oil, for frying

For the Gravy:

• 1 Cup Beef or Chicken Broth
• ½ Cup Whole Milk
• Salt and Pepper, to taste

Steps:

1. Set Up Dredging Station: Pour buttermilk into one loaf pan. In another, mix 1 cup flour, salt, and chicken seasoning.
2. Dredge Steaks: Dip each steak first in buttermilk, then in flour mixture. Place on wire rack.
3. Fry Steaks: In a pan with hot oil, fry steaks for 2 minutes per side. Remove and set aside.

Gravy:

1. Make Roux: In the same pan, reduce heat, add 3 Tbsps. flour and 1 Tbsp. oil. Cook to a golden brown.
2. Add Liquids: Gradually stir in broth and milk. Season with salt and pepper.
3. Thicken Gravy: Cook until gravy coats the back of a spoon, about 3 minutes.

Serve: Plate the steak and generously ladle gravy over the top.