This is another unique way to prepare a healthy and delicious flank steak. Takes less than an hour to prepare this simple meal. Flank steak is one of the “flat steaks” and is a versatile and flavorful cut of beef. It has tons of intense beefy flavor but can be a little tough, so best to cook medium rare.
Ingredients
700 gms flank steak
2 tbsp cajun spice
Butter milk batter
400 gms rugfras/rye cereal
400 gms all purpose flour
1½ tsp salt
raps oil for frying
Butter milk batter
100 ml butter milk
2 free range eggs
2 tbsp all purpose flour
Procedure
- Beat the meat with a mallet and marinade the steak in cajun spice for 30 mins
- For buttermilk batter – whisk all 3 ingredients (buttermilk, all purpose flour, eggs) together.
- Blend rye cereals to a coarse crumbs.
- Dredge each piece of steak in the flour, then in the buttermilk batter, and then in the rye crumbs and place them in a tray.
- Heat up a large cast-iron frying pan with about a half an inch of raps oil, and begin frying up the coated strips. Be very careful not to overcrowd the pan. You want each strip of steak to have at least a half an inch of free space around it.
- fry them about 4 minutes each side in a medium high heat.