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Ingredients
- 1 x Flank steak - (1 1/2 to 2 lbs) Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 c. Flour see * Note
- 2 x Large eggs beaten with
- 2 Tbsp. Lowfat milk Vegetable oil for frying
- 6 ounce Finely-minced bacon
- 1/4 c. Chopped onions
- 3 c. Whole lowfat milk
Directions
- Cut the flank steak into four equal portions, crosswise. Using a meat mallet, lb. out the steak, about 1/4-inch. Season with salt and pepper. Season 2 c. of the flour with Emeril's Essence. Dredge the steaks in the seasoned flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely.
- Add in sufficient oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is warm, carefully lay the steaks in the warm oil. Pan-fry the steaks for 3 to 4 min on each side, or possibly till golden brown. Season with salt and pepper.
- In another skillet, render the bacon till crispy, about 3 to 4 min. Add in the onions and continue to saute/fry for 2 to 3 min. Stir in the remaining 1/2 c. of flour and continue to cook for 2 min. Season with salt and black pepper. Whisk in the lowfat milk and bring the liquid to a simmer, cook the gravy for 3 to 4 min. If the gravy is too thick add in a little more lowfat milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 631 | |
| Calories from Fat 255 | 40% |
| Total Fat 28.4g | 36% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 467mg | 19% |
| Potassium 491mg | 14% |
| Total Carbs 69.58g | 19% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.8g | 7% |
| Protein 22.35g | 36% |
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