Food Network: Chicken Fried Steak

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Chicken Fried Steak
Recipe courtesy Tyler Florence

Ingredients
1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves

Instructions

Slice the steak into 4 pieces. Place each piece
between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the
pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and
thyme leaves; season with salt and pepper. Marinate for at least 2 hours or
overnight.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another
shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot
sauce; season with salt and pepper. Remove the steaks from the marinade and shake
off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture,
and dredge again in the seasoned flour; set on plate to rest for a few minutes
while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set

the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on
paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat
over medium heat until they are golden brown on each side, about 10 minutes; set
aside and keep warm.

Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons
flour and cook for about 1 minute breaking up any lumps. Slowly pour in the
remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5
minutes until thickened; season with salt and pepper and stir in the parsley.
Place the steaks on plates and top with the gravy; garnish with bacon.