| Chicken-Fried Steak Strips
| Tuesday, March 07, 2006
|Well, Lenny loved everything I made last night, but his favorite was the Chicken-Fried Steak Strips.
1lb. grill steak (like a London Broil cut, something that will cut into nice strips)
Goya Adobo (or salt, pepper and cumin)
Frying oil (not olive oil!)
1. Marinate steak in Worcestershire and Goya Adobo (especially if the steak says it's specifically for marinading) for a few hours.
2. Cut steak into thin strips.
3. Dredge the strips in beaten eggs with a little salt, pepper and cumin (or Goya Adobo).
4. Dredge the egg-coated strips in a mix of cornmeal, flour and Goya Adobo (plus some dried herbs, like cilantro, if you'd like; make the cornmeal/flour mixture 1 to 1).
5. Fry until crispy.
Alternate Serving Suggestions
>Serve in a sandwich with cooked onions, tomato and lettuce or anything else you'd like.
>Create dipping sauces and use as a appetizer plate at a party.
>Add mashed potatoes, corn, biscuits and gravy for a typical Southern meal.
>Serve with eggs and hash browns for a twist on the steak and eggs breakfast.
I find that the steak strips work better than an entire steak: the strips are more manageable, fry quicker without the worry that the center isn't fully cooked, they have the advantage of being easy to eat without cutting, the crust stays on better, and it's a little more elegant. They're like steak nuggets!
|posted by Starry Saltwater Rose @ 10:03 AM