Prep 15 mins
Cook 45 mins
- 1 flank steak (1 1/2 to 2 pounds)
- salt & pepper
- 2 1⁄2 cups flour
- 2 eggs, beaten with 2 tablespoons milk
- to taste vegetable oil (for frying)
- 6 ounces bacon, finely chopped
- 1⁄4 cup onion, minced
- 3 cups whole milk
- Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper.
- Season 2 cups of the flour with salt and pepper. 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 enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil.
- Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper.
- In another skillet, render the bacon until crispy, about 3 to 4 minutes.
- Add the onions and continue to saute for 2 to 3 minutes.
- Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper.
- Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more 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 is very good. I only used one pan though. I fried the bacon, removed and fried the steak in the bacon grease. Then did the rest the same as your recipe. (That's the "Southern" in me I guess, Love that bacon grease!!!)
I absolutely LOVED this recipe, most particularly the gravy. It was thick, and the bacon adds a wonderful flavor. I made this recipe as indicated, along with some "fried" potatoes. My husband and I loved it! Thanks!
This was sooooo good. Everyone loved it at my house.