Anonymous Tue May 23 19:37:15 2006

2 pounds round steak cut 1/2 inch thick twice

--tenderized by the butcher

1 cup liquid from pickled jalapenos

2 eggs

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

vegetable shortening

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3

to 1/4 inch thick. Arrange the steaks in a shallow non-reactive dish, and pour 1 cup of the

jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the

liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture

from the surface. Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow

dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour,

then dip it in the egg, and back in the flour. Put enough shortening into a cast iron skillet so

that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat.

Add carefully, turn once, until the meat is fully cooked through and the crumb coating is

brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter.

Keep them warm while you prepare Cream Gravy from the drippings. Pla

ce the steaks on separate plates, add Paris\'s Best French Fries and cover both generously

with the gravy. Serve immediately. Posted to the BBQ List by Gary Wiviott

on Aug 20, 1998.