INGREDIENTS

INSTRUCTIONS

Cut the steak into four equal portions. Pound the portions, if needed,
until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a
shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over
them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of
the liquid will be absorbed into the steaks. Drain and blot lightly  to
remove excess moisture from the surface.  Mix an additional 2
tablespoons jalapeno liquid with the egg in a  shallow dish. Stir
together the flour, salt and pepper in another  dish. Dredge the steak
in the flour, then dip it in the egg, and back  in the flour.  Put
enough shortening into a cast iron skillet so that the steaks  will be
half-immersed in it during the frying. Warm the fat over  medium heat.
Add carefully, turn once, until the meat is fully cooked  through and
the crumb coating is brown and crisp, about 8 minutes  total. Drain the
steaks, and transfer them to a platter. Keep them  warm while you
prepare Cream Gravy from the drippings.  Place the steaks on separate
plates, add Paris's Best French Fries and  cover both generously with
the gravy. Serve immediately.  Posted to bbq-digest by
PhantomBBQ@aol.com on Aug 20, 1998, converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3912
Calories From Fat: 2312
Total Fat: 257.1g
Cholesterol: 1016.1mg
Sodium: 2942.3mg
Potassium: 3813mg
Carbohydrates: 202.7g
Fiber: 13.6g
Sugar: 5g
Protein: 190.6g