Wow, what a title for an article! When you mention steak everyone sits up (vegans, coeliacs & vegetarians look away now, you had your recipe last week).
The most popular question I get asked ( other than the Christmas dinner questions ) is how to make a steak really tasty .
I’ve discussed on many occasions that the secret to a great tasting steak is to start off with a great steak. There are various cuts of steak available pre packed or from your local butcher.
Isn’t it a wonderful country that we don’t have to go hunting for your food, just pop into a shop and buy it . This recipe is best suited to sirloin or minute steaks, not rib eye or fillet they are too expensive for this dish.
The origins of chicken fried steak are from the southern cuisine of the USA which were influenced by European settlers , Austria has the Schnitzel which is a thin piece of veal breadcrumbed and fried in animal fat , still popular on menus across Europe .
I use dried breadcrumbs for this recipe, soft crumbs are best kept for stuffing, dried crumbs coat the food better are more heat resistant (don’t burn as easily) and you will be able to mix dried herbs with them to give a fantastic flavour.
Another great thing about this recipe is that 1x 8oz steak will serve two portions. Simply cut it in half and flatten it out with a meat hammer or even bash it with a rolling pin.
I’ve included a recipe for sauté onions & mushrooms always a great accompaniment for steak and also lyonnaise potatoes , not often seen on menus these days but so tasty with steak, chicken , fried fish or even as a vegetarian offering.
These are one of my favourite potato dishes and you can also add a little garlic to the butter during the cooking to give that extra bit of flavour .
We are near the completion of Sonder and we will be announcing an opening date soon. It has been an amazing journey so far and I look forward to hosting some fabulous food events there over the next few years.
Add me on snap chat ( cheftothestars ) or Facebook chef martin anderson for daily recipes and a unique insight into the building of Sonder & a chefs life .
Thank you
Chicken fried steak, onion gravy.
Allow 4 oz of sirloin steak per person.
You will need.
Sirloin steak trimmed and battened out a little.
Flour, egg wash and dried breadcrumbs.
Sliced red onions.
Pouring cream.
Plain flour for cooking.
Olive oil for cooking.
Fresh herb of your choice , roughly chopped .
Chicken stock.
Method
Dust your steaks in flour, then dip into the egg wash and finally dust with breadcrumbs, make sure they are well coated.
Heat a good dash of oil in a pan and add the steaks, allow to cook, turning when required, and cook until golden and cooked to your liking.
Remove from the pan and keep warm.
Add the onions to the same oil and cook until tender.
Add a good pinch of flour and cook for a minute.
Finally add the cream and chicken stock, allow to thicken , finishing with the fresh herbs.
Serve the steaks with the sauce separate.
Chicken fried steak
Sauté onions and mushrooms to accompany a steak.
Use button mushrooms allowing about 8 per person.
Allow ½ medium sliced onions per person.
Wash the mushrooms well to remove any of the soil.
Melt a little butter in a frying pan add the mushrooms and cook until turning brown remove from the pan and set aside.
In the same pan add a little oil and fry the onions until tender and brown, add the mushrooms to the onions and mix well season with salt and fresh black pepper add some fresh chopped parsley and serve.
Lyonnaise potatoes
You will need
Allow 2 medium potatoes per person
Allow 1/4 medium sliced onions per person.
Olive oil and butter for cooking.
Method.
Par cook your potatoes and leave to cool
When cool slice into ¼ inch thick slices and dust with a little flour.
Heat a little oil in a pan and add the potatoes seasoning with salt and pepper, turning each slice so they all get a good colour, remove from the pan and keep warm.
In the same pan sauté the onions getting all the sediment from the bottom of the pan through the onions.
Add the warm potatoes to the onion mix and toss over the heat, add a little butter and garlic oil if desired.
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