SCOTTY'S CHICKEN FRIED STEAK WITH MILK GRAVY & GRILLED CORN AND TOMATO SALAD

by Chef Scotty


RISE & SHINE  KAUT  OKC

7.12.16

Ingredients

4- 5 ounce beef tri-tip or cubed steak, pounded flat

3 large eggs, beaten 

2 ounces (1/4 cup) whole buttermilk

1 tablespoon Sriracha sauce 

2 cups flour 

3 tablespoons InThe Kitchen With Scotty "Chicken Fried Steak" Seasoning (Now available in the SHOP section of this website)

12 ounces Grapeseed Oil 

 

 

Make: 

 

  1. Either have your butcher pound out the steaks thin or do it yourself. 
  2. In a shallow dish blend the flour and Chicken Fried Steak seasoning together. In a bowl combine the eggs, buttermilk, and Sriracha sauce together. 
  3. Begin heating the Grapeseed oil in a frying pan. Dredge the steaks in the flour on both sides, dip into the egg mixture, then back into the flour mixture to coat. Shake off the excess flour.
  4. Test the oil readiness by dropping a small piece of flour into the oil. Gently lay the steak (away from you) into the oil. Fry until golden brown on both sides. Adjust the heat as you go to not burn the flour in the bottom of the pan or your steaks. 
  5. Remove the steaks to a platter or sheet pan lined with paper towel to absorb excess oil. Keep warm until ready to serve and top with my milk gravy. 

 

 

MILK GRAVY 

 

Ingredients:

2-3 tablespoons reserved fry oil 

1/4 cup flour 

In The Kitchen With Scotty "Cook's Line seasoning” 

2 cups whole milk ( warmed slightly in the microwave) 

 

Make:

  1. Pour off excess fry oil, and leave 2-3 tablespoons of the fry oil in the pan. 
  2. Begin heating the oil slowly. Add the flour and stir, mixing and cooking the roux. 
  3. Slowly whisk in the warmed milk. Cook until thickened. Add milk if too thick. 
  4. Taste and season with Cook's Line seasoning... Season to taste.

 

 

GRILLED CORN AND TOMATO SALAD

 

Ingredients: 

5 ears of fresh corn, blanched and air dried

2 cups large diced fresh tomatoes

fresh lime juice, grapeseed oil to taste 

2 tablespoons  In The Kitchen With Scotty "Soul-Licious" Soulfood Seasoning 

 

Grilled Corn and Tomato Salad with my SOUL-LICIOUS Soul Food Seasoning 

Make: 

1. Clean and cut in half the ears of corn. Place in salted water, bring to a rapid boil and remove from the heat. Let set in the water for 5 minutes. Remove from the water and let air dry. Begin heating your grill to high. 

2. Spray the cooking grill with oil and lay the corn out to cook. Get some nice grill marks on the ears of corn, and cook until lightly tender. Remove from the grill to cool.

3. Remove the corn kernels from the cob with a sharp knife. Stand the ear of corn up and at an angle. Carefully with a sharp knife starting from the top and cutting down toward the board, cut the corn kernels off on all sides. Remove the kernels to a bowl, and discard the spent cobs. 

4. Add the diced tomatoes, the lime juice, and oil to taste to make a light dressing, and season to taste with the Soul Licious Seasoning