INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Cut the flank steak into four equal portions, crosswise. Using a meat
mallet, pound out the steak, about 1/4-inch. Season with salt and
pepper. Season 2 cups of the flour with Emeril's Essence. Dredge the
steaks in the seasoned flour. Dip the steaks in the egg wash, letting
the excess drip off. Dredge the steaks in the seasoned flour, coating
each side completely. Add enough oil to a large skillet to fill about
1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay
the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on
each side, or until golden. Season with salt and pepper. In another
skillet, render the bacon until crispy, about 3 to 4 minutes. Add the
onions and continue to saute for 2 to 3 minutes. Stir in the
remaining 1/2 cup of flour and continue to cook for 2 minutes. Season
with salt and black pepper. Whisk in the milk and bring the liquid to
a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too
thick add a little more milk and if too thin, cook a little longer.
Remove from the heat and season with salt an black pepper. Spoon the
gravy over each steak. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-04-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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