Chef Renate DeGeorge Country-Fried Steak Breakfast Bowl
- Prep time 30Min
- Cook time 30Min
- Technique Sear
- Meat Beef
- Cut Flank
- Serves 10
A southern classic, with an Aussie twist for our Kitchen Collaborative project, featuring Renate DeGeorge.
Ingredients
For Aussie Beef
- 9 pounds Aussie grassfed flank steak, cut into 3-ounce portions and pounded ¼-inch thick
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Batter
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon hot paprika
- Vegetable oil, for cooking
To Serve (per Bowl)
- 6 ounces chicken-fried Aussie flank steak pieces
- 2 ounces pan gravy
- 8 ounces potato hash
- 1 fried egg, with a soft yolk
- Sliced scallion, as desired
Method
For the chicken fried steak:
Season steak pieces with salt and pepper.
Mix flour with remaining seasoning and lightly coat the seasoned steak pieces.
In a large skillet over MEDIUM-HIGH heat, pan fry coated steak pieces until golden and crisp- about 3 to 4 minutes. Drain off excess oil and reserve until ready to use.
To serve:
Crisp the hash and top with steak, gravy, fried egg and scallion.
