This is Texas on a plate! Use a 1/2 inch sirloin and you won't be disappointed. Keep your oil a consistent 350 to375 to prevent absorbing to much oil or burning. If you want it to be authentic, need to make a nice thick white gravy. Please don't put brown gravy on this steak....it's just not Texas when you do!! Enjoy this with white fluffy mashed potatoes and green beans. Oh, and a little cornbread is always a good thing!
Avg. 5/52 votes
Goes Well With: mashed potatoes, fresh green beans, white gravy, cornbread, biscuits, texas toast
2 pounds of 1/2 inch tenderized sirloin or round steak
1 cup self rising flour- makes breading fluffy & light
2 cups skim milk
1/2 tsp salt
1/2 tsp black pepper
1 cups canola oil or shortening
Cut steak into desired size pieces
Using 1/4 tsp salt & pepper to season steaks
In a large bowl beat eggs with a fork until frothy
Add 1 cup of milk and stir to mix
In a shallow pan mix flour and 1/4 tsp salt and 1/4 tsp black pepper.
In a deep skillet (I prefer iron) add enough oil to cover 3/4 of steak while cooking. Heat oil over medium high heat until a tiny bit of flour sizzles when sprinkled in hot oil. Should be about 350-375 degrees
While oil is heating, batter steak dipping first in egg mixture, then flour, then back to egg and ending with flour.