For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fifth stop: Austin. For this classic Texan dish, steaks are pounded until thin, then breaded and pan-fried to achieve an irresistibly crispy, golden brown exterior, similar to that of a chicken cutlet. We’re topping ours with a traditional-style white gravy, made with milk, flour, garlic, and tangy hot sauce, for a little kick of heat. To learn more about what inspired this dish, go to roadtrip.blueapron.com/austin.
Ingredients
- 2 Steaks
- 1 Pasture-Raised Egg
- 6 oz Green Beans
- 2 Garlic
- 3/4 lb Golden Potatoes
- 3/4 c Low-Fat Milk
- 1/2 c All-Purpose Flour
- 1 tbsp Hot Sauce
- 1 tbsp White Wine Vinegar
- 1 tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Instructions
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic.
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
Pound & coat the steaks:
Pat the steaks dry with paper towels. Transfer to a cutting board; carefully halve horizontally. If each piece is still thicker than 1/4 inch, place between two sheets of plastic wrap; using the bottom of a heavy pan (or a meat mallet), pound the steaks to a ¼-inch thickness. Remove the plastic wrap, then season with salt and pepper on both sides. Crack the egg into a large bowl; add 1/4 cup of the milk and season with salt and pepper. Whisk to combine. In a separate large bowl, combine the spice blend and all but 1 tablespoon of the flour; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned steaks in the spiced flour (shaking off any excess), then in the egg mixture (letting the excess drip off), then back in the spiced flour (shaking off any excess). Transfer to a plate.
Cook the green beans:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Cook the steaks:
In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour sizzles immediately when added, add the coated steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate; let rest at least 5 minutes. Wipe out the pan.
Make the gravy & serve your dish:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining chopped garlic and remaining flour. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the remaining milk (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the gravy to be. Taste, then season with salt and pepper if desired. Serve the cooked steaks with the mashed potatoes and cooked green beans. Top the steaks with the gravy. Enjoy!