Chicken Fried South Of The Border Sirloin Steaks Recipes

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CHICKEN FRIED STEAK



Chicken Fried Steak image

For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Steps:

  • Preheat oven to 250 degrees F.
  • Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
  • Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
  • Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

CHICKEN FRIED STEAK



Chicken Fried Steak image

Provided by Claire Robinson

Time 42m

Yield 4 servings

Number Of Ingredients 6

3/4 cup vegetable oil
1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)
1 1/2 cups all-purpose flour, divided
Kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
2 cups milk

Steps:

  • Add the oil to a large heavy bottomed skillet, over medium heat.
  • Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
  • Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.

SIRLOIN FRIED STEAK



Sirloin Fried Steak image

"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound beef top sirloin steak (1/2 inch thick)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
COUNTRY GRAVY:
2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs., In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm., For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Nutrition Facts : Calories 596 calories, Fat 33g fat (6g saturated fat), Cholesterol 188mg cholesterol, Sodium 600mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.

PAN-SEARED SIRLOIN STEAK



Pan-Seared Sirloin Steak image

A few seasonings turn a steak into something special in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 lb boneless beef sirloin steak (1 inch thick)
3/4 teaspoon lemon-pepper seasoning
1 tablespoon grated lemon peel
1 tablespoon soy sauce
2 tablespoons olive oil

Steps:

  • Sprinkle beef with lemon-pepper seasoning. In small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of beef.
  • In 10-inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness. Cut into 4 serving pieces.

Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS



Chicken Fried South of the Border Sirloin Steaks image

This is quick and easy. You can use on any steak including venison or elk. The crispy crust keeps the juices and flavors in the meat,

Provided by Montana Heart Song

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup milk (or 1/2 cup evaporated milk and 1/2 cup cold water)
4 large steaks
3/4 cup olive oil
1 cup white flour
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red chili pepper

Steps:

  • In large flat pan, pour milk, add steaks.
  • Preheat oil in large frying pan.
  • Turn over the steaks so both sides are coated with milk. Then drain.
  • In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
  • Coat each steak with flour mixture both sides.
  • Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
  • You may have to add more oil depending on the size of the steaks.
  • Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

Nutrition Facts : Calories 1610.3, Fat 128.1, SaturatedFat 40.2, Cholesterol 239.9, Sodium 560.8, Carbohydrate 27.3, Fiber 1.1, Sugar 0.1, Protein 82.9

CHICKEN FRIED STEAK



Chicken Fried Steak image

Number Of Ingredients 10

1 1/2 pounds beef round steaks, cut in pieces
1 egg, beaten
1 tablespoon milk
1/4 teaspoon pepper
1 teaspoon salt
1 cup crushed saltine crackers
1 tablespoon oil
1/2 cup water
1 1/2 cups milk
6 tablespoons flour

Steps:

  • Pound beef slices to flatten and tenderize. Mix egg and tablespoon of milk in a pie pan. Combine seasonings, 4 tablespoons flour and crackers. Dip meat slices in eggmilk mixture, then in crushed crackers. In a large skillet, heat oil and cook meat on medium-high for 5 minutes on each side to brown. Add water and cover. Lower heat to medium-low and cook slowly about 11/2 hours or until fork tender, adding more water as necessary. Remove meat to platter. Increase heat to medium high and stir with heavy spoon, removing any crust from bottom of pan. Whisk in remaining flour until smooth. Slowly pour in milk, whisking until gravy is thick and smooth. Add more salt and pepper if needed. Strain to remove any lumps. Spoon over meat.

Nutrition Facts : Nutritional Facts Serves

CHICKEN NUGGETS



Chicken Nuggets image

Number Of Ingredients 9

4 boneless skinless chicken breast halves
3/4 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon parsley
2 eggs, beaten
1/4 cup milk
1 recipe Honey Barbecue Sauce

Steps:

  • Cut chicken into bite-size pieces. Combine bread crumbs and spices in shallow dish. Beat together eggs and milk in small bowl. Dip chicken in egg-milk and coat with crumb mixture. Arrange on baking stone or greased baking sheet so that they do not touch. Bake at 375°F for 10 minutes. Turn over and bake for another 5 to 10 minutes until chicken is no longer pink in the center. Serve with honey barbecue sauce.

Nutrition Facts : Nutritional Facts Serves

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