Country-Fried Strip Steak Bites with Hot Sauce White Gravy
Celebrity chef Hugh Acheson shares one of his favorite snacks, perfect for an at home tailgate, with this "as seen on GoodMorningAmerica.com" recipe that pairs chicken-fried Strip Steak with a hot sauce gravy.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 14
Ingredients
Country-Fried Steak Bites
Hot Sauce White Gravy
Preparation
-
Step 1
Cut the steak, across the grain into ½ inch thick rectangular pieces. Whisk together the buttermilk and egg and place in a bowl. Add the steak pieces to the buttermilk and egg to soak.
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Step 2
Combine the flour, salt, pepper, garlic powder, onion powder and paprika in a small bowl. Reserve 1 tablespoon of it for the gravy, but the remaining amount will serve as the steak piece coating.
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Step 3
Place a cast iron or heavy fry pan on the stove over medium high heat. Add canola oil and bring the oil up to 350°F. While the oil is coming to temperature, remove individual steak pieces from the buttermilk, shaking off excess buttermilk, and then put each piece into the flour dredge, again shaking off excess flour. Place the steak pieces on a plate. When the oil is at temperature, carefully add the steak pieces to the pan and fry for one minute per side, or two minutes total. Remove pieces and place on a couple of sheets of paper towel.
Cooking Tip: Drain pieces on paper towels after frying.
Nutrition Information
407 Calories
5g SAT FAT
32g PROTEIN
4.7 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4: 407 Calories; 139.5 Calories from fat; 15.5g Total Fat (5 g Saturated Fat; 0.4 g Trans Fat; 2.3 g Polyunsaturated Fat; 7.2 g Monounsaturated Fat;) 127 mg Cholesterol; 797 mg Sodium; 33 g Total Carbohydrate; 1.1 g Dietary Fiber; 6.1 g Total Sugars; 32 g Protein; 0 g Added Sugars; 167 mg Calcium; 4.7 mg Iron; 548 mg Potassium; 1.1 mcg Vitamin D; 0.8 mg Riboflavin; 12.9 mg NE Niacin; 0.7 mg Vitamin B6; 4 mcg Vitamin B12; 387 mg Phosphorus; 4.5 mg Zinc; 39.5 mcg Selenium; 115.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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