Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 2 large egg whites, lightly beaten

  3. 1/4 cup cornmeal

  4. 1/4 cup whole-wheat flour

  5. 1/4 cup plus 1 tablespoon cornstarch, divided

  6. 1 teaspoon paprika

  7. 1 pound cube steak, cut into 4 portions

  8. 3/4 teaspoon kosher salt, divided

  9. 1/2 teaspoon freshly ground pepper

  10. 2 tablespoons canola oil, divided

  11. 1 14-ounce can reduced-sodium beef broth

  12. 1 tablespoon water

  13. 1/4 cup half-and-half

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.


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