What you will need:
2 Flank or Skirt steaks
3/4C flour
2tsp garlic powder
1tsp onion powder
2tsp oregano
1.5tsp salt
1.5tsp pepper
*These measurements are approximate. Feel free to increase or decrease depending on your preference.
2 eggs
Splash of water or milk
What you will do:
Portion out your steaks. Mix dry ingredients and put in dredging dish or on a plate. Whisk eggs and milk or water.
Coat steaks in flour mixture and pat dry.
Dip steaks into egg and dredge in flour mixture.
Let your steaks sit for 10-15 minutes.
Heat approximately 2tsp of olive oil in a large frying pan over med-hi/high heat. Cook steaks until the breading is golden brown (just a couple of minutes per side).
Cream Sauce:
What you will need:
1/2 large shallot
1-2 medium garlic cloves
1-2tsp olive oil
1/8C dry white wine
1/2C low sodium chicken broth
1/2tsp flour
1.5Tbsp heavy cream
Salt and pepper
What you will do:
Heat olive oil on med-hi heat in a small frying pan. Dice shallot and garlic and add to pan. Season with salt and pepper and saute until the shallots are clear.
Add the white wine and chicken stock and reduce down to about 2/3 of the volume and the sauce starts to thicken.
Whisk flour and cream in a bowl and add to pan. Reduce heat to low and stir. Allow to simmer for about 5 minutes.
Top your steak with sauce and enjoy!
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