Cut the steak
into four equal portions.
Pound the portions, if needed, until each is
to ¼ inch thick.
Arrange the steaks in a shallow non-reactive
Pour 1 cup of the jalapeno liquid over them.
steaks in the jalapeno liquid for 2 hours.
Most of the liquid will be
absorbed into the steaks.
Drain and blot lightly to remove excess
moisture from the surface.
Stir together the flour, salt and pepper in
additional 2 tablespoons jalapeno liquid with the egg in a shallow dish.
the steak in the flour.
Then dip it in the egg.
Then back in the flour.
shortening into a cast iron skillet so that the steaks will be
half-immersed in it during the frying.
Warm the fat over medium
Add the steaks carefully to the fat.
Cook until the meat is fully cooked through and the
crumb coating is brown and crisp, about 8 minutes total.
steaks, and transfer them to a platter.
Keep the steaks warm while you
prepare Cream Gravy from the drippings.
Recipe: (Gravy-making is an inexact science.
Cream gravy is supposed to be thick, but if you think it's too thick,
add more liquid until you're satisfied with it.)
After the Steaks are removed from the
Pour off all but 2 tablespoons or so
of oil, keeping as many as possible of the browned bits in the pan.
Heat the oil over medium heat until
Sprinkle 3 tablespoons flour (use the
left-over flour from the chicken fried steak recipe (waste not --
want not) in the hot oil.
Stir with a wooden spoon, quickly, to
brown the flour.
Gradually stir in ¾ cup milk and ¾ cup
water, mixed together.
Stir constantly with the wooden spoon
and mash out any lumps.
Lower heat, and gravy will begin to
Continue cooking and stirring a few
minutes until gravy reaches desired thickness.
Check seasonings and add more salt and
pepper according to your taste.