Fried Steak With Roasted Potato Slices
Serving Size / Yield
- 3 C. water
- 2 1/4 C. flour, divided
- 2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. cayenne pepper
- 4 oz. beef cube steaks, trimmed to 1/2" pieces
- Roasted Potatoes:
- 3 medium potatoes, peeled and sliced
- 2 tsp. garlic, crushed
- 2 Tbs. olive oil
- 1/4 C. parsley sprigs, crushed
- Salt and pepper to taste
Pour water in a medium bowl. In another bowl, mix 2 C. flour, salt and peppers. Dip steaks in water then in dry mixture. Place coated steaks on wax papered dish. Refrigerate steaks for 3 hours. Heat an appropriate amount of oil (based on manufacturer's directions) to 350 degrees F in a deep-fryer. Deep-fry steaks for 8 to 10 minutes. Remove from oil and drain on a paper towel-lined plate. Place plate in heated oven to keep warm.
For roasted potatoes, preheat your oven to 400 degrees F. In a large bowl, mix potato slices with garlic and oil. Toss to coat well. Bake for about 35 to 45 minutes. Remove from oven. Sprinkle remaining seasonings over potatoes. Serve beside fried steak.