Chicken-Fried Skirt Steak with Country Gravy

Name: Chicken-Fried Skirt Steak with Country Gravy
Yield: 4 servings
Ingredients: 1 1 cup beef broth, divided; 1 1/2 cup all purpose flour; 1 4 4- to 5-inch-long pieces skirt steak; 1 2 tablespoons (1/4 stick) butter; 1 1 fully cooked breakfast pork-sausage patty (about 1 ounce), finely chopped; 1 1/2 cup whipping cream; 1 1/2 teaspoon dried sage; 1 Pinch of ground cloves; 1 1/3 cup chopped green onion tops

From the kitchen of Carly

Skirt steak gets the chicken-fried treatment, double-dredged and pan-seared until golden. The gravy is where this shines: sausage, cream, sage, and a whisper of cloves create something between country comfort and refined elegance. Pure, craveable beef.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup beef broth, divided
11/2 cup all purpose flour
14 4- to 5-inch-long pieces skirt steak
12 tablespoons (1/4 stick) butter
11 fully cooked breakfast pork-sausage patty (about 1 ounce), finely chopped
11/2 cup whipping cream
11/2 teaspoon dried sage
1Pinch of ground cloves
11/3 cup chopped green onion tops

Instructions

Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
Melt butter in large nonstick skillet over high heat. Add steaks. Sauté until brown, about 3 minutes per side. Transfer to plate.
Pour off butter from skillet. Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Mix in green onion tops. Spoon gravy over steaks.