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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