Chicken Fried Flat Iron Steaks, Bone Marrow Butter Pepper Gravy, Mashed Potatoes, Garlic-Wilted Spinach – Flat Irons Available without Breading

Wed., Oct. 14th: Chicken Fried Flat Iron Steaks, Bone Marrow Butter Pepper Gravy, Mashed Potatoes, Garlic-Wilted Spinach – Flat Irons Available without Breading ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Saturday)

Affectionately known in the South as “CFS,” Chicken Fried Steak has historically been prepared with cheaper cuts of meat. The meat is pounded thin to tenderize and to promote fast cooking. Hmm…does it sound a little like Wiener Schnitzel? Well, it should. The dish is thought to have by brought to the U.S. by German and Austrian immigrants to Texas in the 19th century.

Typically made with cube steak, which is meat from the round (hind quarter of the cow) that has been put through a mechanical tenderizer that flattens and pokes a bunch of holes. We are using Flat Iron Steak, which is a cut that comes from the flavorful chuck clod. Chuck is typically high in connective tissues and needs to be braised over long periods, or ground into hamburger. However, the Flat Iron comes from a specific area and is both tender and flavorful. The steak will be breaded and pan fried.

The Bone Marrow Butter Gravy is essentially a Béchamel sauce. The Roux will be made with bone marrow, rather than butter, to which flour and milk is added. The bone marrow creates a wonderfully flavorful gravy. For the Garlic-Wilted Spinach, the garlic confit (garlic poached in oil) is added to a hot pan and the Spinach is added, tossed, and then immediately removed.