Chicken Fried Steak
Served With My Dairy Free sausage Gravy
I did not grow up with a lot of fried food, but I do remember eating fried chicken or other fried food such as chicken fried steak, but on the occasion when we went out to the local buffet for dinner on Saturday nights I always loved fried chicken. As an adult I don’t remember the last time I’ve had chicken fried steak, but last week I was trying to think of a new or different way to make sirloin steak. I usually marinade steak cuts like sirloin and flank before cooking it in the cast iron pan, but for some reason that didn’t sound good to me. Then out of nowhere I remembered chicken fried steak slathered in sausage gravy. It was a rainy spring day and it sounded like the perfect comfort food dinner.
I decided to keep this recipe pretty simple, a few spices with cassava flour and bacon grease used to fry it. Combined with my dairy free sausage gravy it was amazing. It was a lot of fun for me to remake this recipe so that I would be able to eat it without the gluten and grains and make sure that the hubs would enjoy it to. I knew that he liked it because he told me that it reminded him of the fried foods that his grandmother used to make for dinner.
Thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Chicken Fried Steak
Ingredients
- 2 LBS Sirloin Steak
- 1/4 tsp Salt & Black Pepper Plus more to sprinkle onto the steak
- 1/2 Cup Cassava Flour
- 2 Eggs beaten
- 4 TBSP Bacon Grease Or Coconut Oil
- INGREDIENTS FOR SAUSAGE GRAVY
- 1 LB Plain sausage
- 3/4 tsp Seasoned Salt If you don't have seasoned salt, see my post recipe for it
- 1/2 tsp Black pepper
- 1 TBSP Rubbed Sage 1 tsp Dried Sage will also work
- 2 Cups Almond Milk
- 3 TBSP Arrow Root Flour Mixed With 3 TBSP Room Temperature Water
- Salt To Taste
Instructions
- Pre-heat oven to 200 degrees.
- It is easiest to make this steak in a cast iron pan because it gives the steak a nice crispiness.
- Beat eggs in a medium sized mixing bowl and mix in approximately 1/8 tsp salt & black pepper. In separate bowl mix cassava flour and 1/8 tsp salt & black pepper. Cut any fat off the steak, place parchment paper on top of the steak and flatten it using a meat tenderizer using the flat side. I cut each one pound steak into 4 pieces, therefore you would have 8 medium sized steaks.
- Place cast iron pan on medium heat. I use either 2-4 TBSP bacon grease or coconut oil, both provide a nice crispy skin on the outside of the steak. Drench into beaten eggs first then coat it with cassava flour.
- Fry steaks on each side for 4-5 minutes, till nice & crispy and completely cooked through. If needed set steaks in another pan and place in oven to keep warm while cooking the 2nd batch.
- Gluten free flours burn easier. The solution is to finish cooking it in the oven if needed that way you will maintain the crispiness without burning the outside of the steaks.