Tyler’s Country-Fried Steak with Uncle Ellis’ Cornmeal Gravy is a creation from the chef’s journey through the South–cubed steak with fresh marjoram dotting the flour-cracker coating mixture. Cornmeal Gravy tops the country-fried steak.
6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Uncle Ellis’ Cornmeal Gravy
1. Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
2. Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
3. Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Tyler Brown, Capitol Grille, Nashville, Tennessee, Southern Living
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