Country fried steak from Andy cooks.

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while providing tanginess.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat and pork cutlets are often less expensive.

gravy

🥗Healthier: mushroom sauce

💰Cheaper: canned gravy

Mushroom sauce is lighter and adds flavor, while canned gravy is budget-friendly.

Score the rump steak with a meat mallet to create small squares on both sides.

In a bowl, crack 3 eggs and add 300 ml of buttermilk, 1 tablespoon of salt, 1 tablespoon of onion powder, and 3 pinches of black pepper. Whisk until homogenized.

Submerge the scored steak in the buttermilk mixture, cover with cling film, and refrigerate for at least 4 hours or overnight.

After marinating, prepare a dredging station with 2 cups of flour, 2 tablespoons of garlic powder, and a couple of pinches of salt and black pepper. Mix well.

Take the steak from the buttermilk, dredge in the flour, shake off excess, return to the buttermilk, and dredge in the flour again for a second coating.

Place the double-coated steak on a wire rack and refrigerate for 30 minutes to 2 hours to set the dredge.

Heat beef tallow in a cast iron pan over medium heat. Cook the steak for about 5-6 minutes on each side until golden brown.

Remove the steak and let it rest on a wire rack, seasoning with a little salt to absorb excess fat.

To make the gravy, add 4 tablespoons of the cooking fat to a separate saucepan, then add 2 heaping tablespoons of flour and season with garlic powder, salt, and pepper. Cook for 3-4 minutes.

Gradually add 600 ml of full fat milk while stirring to avoid lumps, cooking until the desired consistency is reached.

Plate the steak with mashed potatoes and sautéed greens, topped with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens