Some surprise ingredients combine to make a breading for paleo chicken fried steak that tastes even better than the gluten-ific original!
- FOR THE STEAK
- 2–3 pounds of grass fed cube steak (if you can’t find cube steak, buy top round or top sirloin and tenderize it yourself with a spiked mallet)
- 2 eggs
- 1 tablespoon gluten-free dijon mustard
- salt and pepper, to taste
- 1 7 ounce bag of plantain chips
- 1/2 cup tapioca flour
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs of your choice (I used sage and rosemary)
- 4–5 tablespoons of coconut oil
- FOR THE GRAVY
- 1 quart bone broth (I used pork broth because its what I had on hand, but any kind will work)
- 1 large onion, cut into chunks
- salt and pepper to taste
- 5 white button mushrooms, sliced
- fresh parsley for garnish
- Lightly salt and pepper steaks on both sides (do not oversalt – remember that the plantain chips are salted as well).
- Whisk eggs and mustard together, then pour into a baking dish large enough to hold all of the steaks. Place the steaks in the baking dish, turning to coat completely. Refrigerate for an hour, allowing the steaks to marinate and further tenderize.
- Start making the gravy while the steaks are marinating in the the refrigerator. Place broth and onion in a medium skillet and bring to a boil, then reduce to simmer and let cook, uncovered for about an hour or until onion is very soft and broth has reduced.
- Meanwhile, prepare the breading. Use a food processor to grind the plantain chips until they look coarse sand.
- Mix in the tapioca flour, garlic powder, and herbs and place the breading in a large shallow dish.
- Remove the steaks from the refrigerator. Melt 2-3 tablespoons of coconut oil in a large skillet over medium heat.
- Working in batches so as not to overcrowd the skillet, let the excess egg drip off of the steak, then dredge it in the breading mixture.
- When the oil is hot, shake off the excess breading and gently place in the pan. Fry on each side 4-5 minutes, then remove steaks to a wire rack placed over a cookie sheet and repeat with remaining steaks.
- While the last batch is cooking, finish the gravy by pureeing in a blender. Return to saucepan and add in mushrooms, salt and pepper to taste. Bring back to low simmer.
- Serve each steak with some of the mushroom gravy.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Main
- Cuisine: comfort food