Tex-Mex style grilled steak

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 890, total fat 31 G., saturated fats 7 G., proteins 58 G., carbohydrates 95 G., fiber 8 G., cholesterol 162 mg, sodium 1853 mg, sugar 13 G.

For this dish, use the most affordable beef steak, pounding it first to ensure tenderness. The steaks are coated in chili pepper breading and fried in oil until crispy and golden with a savory crust. For a side dish, boil tender potatoes in milk and green peas and carrots from a frozen mix. Serve everything with a light béchamel sauce and sprinkle with green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g new potatoes, peeled and cut into pieces
3 tbsp. low-fat milk
1 and 3/4 cups self-raising flour
2 tablespoons chili powder
3/4 cup low-fat yogurt or kefir
1 large egg
4 beef chuck steaks, pounded (0.5 cm thick; approximately 170 g each)
2 cups frozen green pea and carrot mixture
Vegetable oil, for frying
Chopped fresh chives, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, beef, self-raising flour, eggs, milk, kefir, sour milk, peas, carrot, chili seasoning

Cooking the dish according to the recipe:

Preheat oven to 120°C.
In a medium saucepan, combine the potatoes, milk, 1/2 teaspoon salt, and some freshly ground black pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes. Transfer to a bowl with a slotted spoon; leave the milk in the saucepan.

Meanwhile, in a large cast-iron skillet, heat 2 cm of vegetable oil over medium-high heat until it reaches 190°C on a deep-fry thermometer.
In a shallow bowl, combine 1.5 cups. flour with 1 tbsp. chili powderIn another bowl, combine the buttermilk, egg, remaining 1 tablespoon chili powder, and a pinch of salt. Sprinkle the steaks with salt and pepper. Dredge the steaks in flour, dip them in the buttermilk, then dredge them again in flour.
Fry the steaks, a few at a time, turning once, until golden brown and crisp, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep in a warm oven. Do not discard the vegetable oil.
Place the peas and carrots in a microwave-safe bowl with 2 tablespoons of water; cover and microwave for 4 minutes. In the bowl, use a fork to combine 3 tablespoons of vegetable oil from the skillet and the remaining 1/4 cup of flour.
Bring the milk to a boil, add the flour mixture, and cook, whisking, until the sauce thickens, 1-2 minutes. Season with salt and pepper to taste.
Reduce heat to low and add the potatoes; cook for 1 minute. Serve the steak with potatoes, green peas, and carrots. Drizzle with sauce and sprinkle with chopped chives.