[col type=”one-fourth”]
Preparation time
less than 30 mins
[/col]
[col type=”one-fourth”]
Cooking time
10 to 30 mins
[/col]
[col type=”one-fourth”]
Serves
Serves 2
[/col]
[col type=”one-fourth last”]
[/col]
By Sam and Shauna
From Saturday Kitchen[row]
Ingredients
For the fried steaks
- 2 x 200g/7oz steaks, such as minute or rump
- 150g/5½oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 250ml/9fl oz buttermilk
- 1 free-range egg, beaten
- 1 tbsp hot sauce
- 2 garlic cloves, crushed
- 2–4 tbsp vegetable oil
- 200ml/7fl oz warm milk
- 1 tsp horseradish cream or sauce
- salt and ground black pepper
For the spring greens
- 2 tbsp olive oil
- 2–3 garlic cloves, thinly sliced
- 500g/1lb 2oz spring greens, stems removed and thinly sliced
- 75g/2¾oz unsalted butter
- 2 tbsp sherry vinegar
- sea salt and cracked black pepper
Method
-
To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt.
-
In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic.
-
Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated.
-
Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible.
-
Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper.
-
To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce.
-
To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy.