Chicken-fried Steak with Pepper Gravy, Tomato Confit, and Bacon Balsamic Reduction

Chicken-fried Steak with Pepper Gravy
Photos by Jonathan Boncek

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6 servings

    Chicken-Fried Steak
  • 6  3-ounce strip steaks, trimmed and pounded to ¼-inch thick
  • 3 garlic cloves, minced
  • 8 basil leaves, finely chopped,Salt and pepper
  • 2 cups buttermilk
  • 4 cups plus ¾ cup flour, separated tablespoon salt
  • tablespoons black pepper, separated
  • 1 cup canola oil
  • 2 tablespoons butter
  • 2 cups chicken stock or broth
  • 1 cup milk
  • Tomato Confit
  • 1 quart cherry tomatoes
  • ¼ cup bacon and balsamic reduction (recipe follows)
  • 2 tablespoons garlic, minced
  • ¼ cup blended oil
  • ounce lemon oil
  • 1 cup basil packed, leaves only, chopped,Salt and pepper
  • Bacon and Balsamic Reduction
  • 2 tablespoons canola oil
  • tablespoons shallots, diced small
  • tablespoon garlic, minced
  • 1 cup bacon, chopped
  • 2 cups balsamic vinegar
  • cup 12 year aged balsamic vinegar
  • 2 quarts 70/30 blended oil
  • pint Arlotta’s Lemon Infused Olive Oil
  • Kosher salt
  • White pepper

Chicken-Fried Steak

  1. Rub steak with garlic and basil, then sprinkle with salt and pepper. Set aside for 30 minutes.
  2. Pour buttermilk into medium bowl, then in a separate bowl, combine 4 cups flour, 1 tablespoon salt, and 1 tablespoon black pepper.
  3. Dredge steak in flour, then dip in buttermilk, then dredge in flour again. Shake off excess flour.
  4. Place canola oil and butter in large skillet set over high heat.
  5. Cook steaks for approximately 4 minutes on each side or until golden brown.
  6. Remove steaks from pan and set aside.
  7. Remove all but ½ cup oil from pan, then add remaining ¾ cup flour and continue stirring on medium heat for 3 minutes to cook flour.
  8. Add chicken stock to pan, bring to boil, and then reduce heat. Add milk, 2 tablespoons black pepper, and salt to taste.
  9. Cook approximately 5 minutes or until thick.
  10. To plate, divide gravy evenly among six individual plates. Add one chicken fried steak to each. Finish with a heaping spoonful of tomato confit (recipe follows). Enjoy!

Tomato Confit

  1. Pre-heat oven to 350 degrees.
  2. Wash and dry cherry tomatoes then place on sheet tray. Place in oven and bake for 15 minutes.
  3. Rotate pan in oven, increase heat to 500 degrees, and bake for an additional 4 minutes.
  4. Remove tomatoes from sheet pan and place in large bowl, then toss with remaining ingredients.
  5. Season to taste with salt and pepper.

Bacon and Balsamic Reduction

  1. Place canola oil, shallots, and garlic in medium pot over low heat and sweat until shallots are soft and translucent.
  2. Increase heat to medium-high then add bacon to pot and render until halfway cooked.
  3. Deglaze pot with balsamic vinegar and reduce by half.
  4. Once vinegar reduces to thick, syrup-like consistency, remove pot from heat and add aged balsamic vinegar.
  5. Whisk remaining oils into balsamic base.
  6. Add kosher salt and white pepper to taste. This vinaigrette will remain separated and should be shaken or stirred to re-emulsify before use. For best results, let reduction sit for 24 hours.
  • from Chef Robert Carter of Barony Tavern in Charleston, South Carolina

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