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Chicken Fried Flat Iron Steak

Source of Recipe


John Calderon






List of Ingredients



• 3/4 lb. Mexican chorizo sausage
  
• 1/2 diced yellow onion
  
• 5 cups flour (divided use)
  
• 3 cups milk
  
• 1 tsp Kosher salt
  
• 1 Tbsp black pepper
  
• 2 Tbsp Worcestershire sauce
  
• Tabasco sauce to taste
  
• Four 8-ounce flat iron or shoulder tender steaks
  
• 2 cups buttermilk
  






Instructions



1. To make the Chorizo Gravy: First, saute the chorizo sausage and yellow onion in a 2-gallon pot. When the sausage is cooked completely, drain off the fat. Add 1 cup flour to make a paste. Then stir in milk and bring to a simmer. Keep stirring to avoid scorching as the gravy thickens. Season with salt, pepper, Worcestershire sauce and Tabasco sauce. The gravy should be thick enough to coat a spoon.
   
   
2. Season the remaining 4 cups flour with salt and pepper. Dredge the steaks in the flour, then dip in the buttermilk, then return to the flour. Shake off excess flour.
   
   
3. Fry in hot vegetable oil at 350 degrees (F) until steaks are medium (about 5 minutes or so). Serve steaks over mashed potatoes, topped with chorizo gravy and finish with a spoonful of Pico de Gallo.
   
   Serves 4