Ingredients Jump to Instructions ↓

  1. 1 Flank steak - (1 1/2 to 2 lbs) Salt - to taste Freshly-ground black pepper - to taste

  2. 2 1/2 cups 156g / 5 1/2oz Flour Emeril's Essence - seeNote

  3. 2 Eggs - beaten with

  4. 2 tablespoons 30ml Milk Vegetable oil - for frying

  5. 6 oz 170g Finely-chopped bacon

  6. 1/4 cup 15g / 1/2oz Minced onions

  7. 3 cups 711ml Whole milk

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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