Serves 4 to 6 people
YouTube Instructional video is at the bottom
What you’ll need
2 pounds Top Sirloin steak
Thick cut bacon Hickory Smoked
All Purpose flour
Vegetable or canola oil
Better than bouillon beef base
Unsalted butter
Large eggs (Room temp)
1 to 2 pounds Green beans
2 Large Russet potatoes
Whole milk
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s Poultry magic
Onion powder
Garlic powder
Dried Thyme
Tools you’ll need
Meat Tenderizer Hammer
Paper towels
Cooling rack
Deep fryer (Optional)
Preparation of ingredients
Notes- You can prep items and prepare food all at once if you have help or in stages until done. You can also prepare or cook items in advance. Store items properly if you are preparing them at a different date.
Step 1- Chop 1/2 of a yellow onion.
Step 2- Add Green beans into strainer and rinse with cold water. Peel and chop 2 russet potatoes into medium quarter pieces. Add 5 cups water and 2 teaspoons vinegar into medium sized bowl. Stir and add potato cubes. Let sit for 10 minutes.
Steak Prep
Notes- Add any amount of seasoning to taste. Don’t cut steaks too big. Make sure you constantly pat steaks dry with napkins. Let steaks come to room temperature after marinating. Use spiked side of Meat tenderizer. Add towels underneath chopping board to absorb the impact of the hammer.
Step 3- Add Steak into strainer and rinse with cold water. Add steak onto chopping board and cut steak into large pieces. It can be any size but don’t make it too big. Pat steaks dry with napkins.
Step 4- Hit both sides of each piece of steak with Meat tenderizer hammer. From there transfer steaks onto large pan. Lightly sprinkle both sides of steak with Tony Chachere’s creole seasoning, Chef Paul’s Poultry magic, onion and garlic powder. Press seasonings into steaks with your hand. Cover pan and let marinate for 1 hour or overnight in fridge. Make sure you let the steaks come to room temperature before frying.
Preheat fire to medium high heat.
Potatoes Prep
Notes- Careful not to over boil potatoes and add salt to your desired taste.
Step 5- Add potato cubes into strainer and rinse with cold water. From there Add 1 1/2 quarts water and 1 1/2 teaspoons salt into a medium sized pot. Stir and let come to a simmer. Add potato cubes and let simmer for 12 to 15 minutes. Once done add potato cubes into strainer and let cool for 10 to 15 minutes. Once done mash potatoes with a potato masher or back of a large spoon.
Preheat fire to “medium” heat.
Bacon pieces and Bacon pan juices
Notes- Frying times vary depending on size of bacon, or the stove and pan you are using.
Step 6- Add 7 or more strips of bacon into large sauce pan. Let fry for 12 to 15 minutes or until bacon is crispy. From there add bacon and pan juices into mesh strainer with a pan underneath it. From there let bacon cool for 5 to 10 minutes. Once done break bacon into medium pieces and reserve bacon pan juices.
Mashed potatoes
Notes- Season to taste, You can add more milk, salt or butter to reach better results of overall dish.
Step 7-Add 1/2 or 2/3 cup whole milk, 4 tablespoons salted butter, and 1/4 or 1/2 teaspoon salt into a medium sized pot and let come to a simmer. Turn fire off and Add mashed potatoes. Stir until creamy and smooth. Set aside.
Green beans
Notes- Season to taste Reserve pan juices.
Step 8- Add 2 tablespoons salted butter, 1 tablespoon Bacon pan juices, 1/3 or 1/2 cup chopped yellow onion. Stir and let saute for 6 minutes stirring occasionally. Add bacon pieces, 2 cups water, 1/8 or 1/4 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon garlic powder and green beans. Stir and cover with lid. Let simmer for 20 minutes stirring occasionally. Once done turn fire off and set aside.
Cream sauce
Notes- Season to taste and mixture will thicken slightly as it cools.
Step 9- Add 2 cups Whole milk (Hot), and 1 teaspoon Better than bouillon beef base into a small bowl. Stir until beef base dissolves into milk and set aside.
Preheat fire to medium high heat.
Step 10- Add 2 tablespoons Bacon pan juices into a large sauce pan and let get hot for 1 to 2 minutes. Add 2 tablespoons All purpose flour and stir continuously for 30 seconds. Add milk mixture, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder. Stir and let simmer for 1 minute or until mixture thickens. Turn fire off and set aside. Mixture will thicken slightly when cooled.
Frying Steaks
Preheat fire to medium high heat.
Notes- Make sure you have cooling rack with a pan underneath it ready. Season all batter to taste and frying times vary depending on stove, deep fryer, pot and the size of the steak. Make sure temperature of the oil is 350 degrees F. Make sure steak is at Room temperature before frying.
Step 11- Add Canola oil into a medium sized pot or deep fryer. Let get hot for 12 to 15 minutes or until temperature of the oil reaches 350 degrees. If you have a deep fryer, you may need more oil and Preheat oil to 350 degrees.
Egg mixture
Step 12- Add 4 large eggs (Room temp), 1/4 teaspoon Tony Chachere’s creole seasoning and 1/4 teaspoon Chef Paul’s Poultry magic into a small bowl. Stir and set aside.
All purpose flour mixture
Notes- Season to taste.
Step 13- Add 3 cups All purpose flour, 2 teaspoons salt, 1 1/2 teaspoons Black pepper, 3 tablespoons Tony chachere’s creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 1 tablespoon onion powder, 1 tablespoon garlic powder and 2 teaspoons Dried Thyme into a large bowl. Stir all ingredients together and set aside.
Step 14- Add each steak one at a time into egg mixture and lightly coat steaks with egg mixture. Transfer steak into All purpose flour batter. Cover bowl with lid and shake bowl to coat steaks with all purpose flour batter.
Notes– Frying times vary depending of stove, deep fryer, pot or pan and even the size of the steak. Fry one piece of steak at a time. After frying a few steaks, If you notice the steaks taking longer than the expected time to float at the surface of the oil, you may need to change the oil or the size of the steak is bigger than the others.
Step 15- Add batter coated steak into hot oil. Let fry for 3 to 4 minutes or until steak floats at the top of the oil. Remove fried steak from oil and place onto cooling rack with pan underneath it and let cool for 5 to 10 minutes before serving.
YouTube Instructional video
