Pretzel-fried steak with mango-onion gravy

Pretzel-fried steak with mango-onion gravy

  • Preparation Time40 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the steak

1 tsp ground cumin
2 tsps ground coriander
2 tsps paprika
1 tsp dried fenugreek leaves, ground up in your hand (optional; available at Indian stores or online)
1 tsp freshly ground black pepper
3 tsps salt
225g flour (I use gluten-free baking flour)
230ml whole milk
2 eggs
450g pretzels (I use the gluten-free kind)
4 top sirloin steaks

For the mango-onion gravy

14g butter
1 small onion, minced (about 85g)
Salt
470ml chicken or beef stock
2 tbsps sweet mango chutney
1 tsp soy sauce
Vegetable oil, for frying
1) Preheat the oven to 90C.

2) For the steaks, process the pretzels in a food processor until fine. Grab three shallow bowls. In one, whisk together the eggs and milk. In another, mix together the flour, salt, pepper, dried fenugreek leaves, paprika, ground coriander and ground cumin. Pour the pretzel crumbs into the last bowl. Save 2 tablespoons of the flavoured flour for the gravy.

3) Make yourself an assembly line. Dip one steak on both sides in the flavoured flour, making sure it's well coated, but dust off the excess. Then dip it quickly in the egg and lift, allowing the excess to drain back into the bowl. Finally, dunk both sides in the pretzel crumbs. Repeat with remaining steaks. Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat.

4) For the gravy, melt the butter in a saucepan over medium heat and add the onions and a pinch salt. Sweat until the onions are translucent and softened. Add the reserved 2 tablespoons of flavoured flour and cook a few minutes until the flour no longer smells raw. Add the stock, mango chutney and soy sauce. Stir, so that no lumps form, and bring to a boil. Cook until the sauce thickens to a gravy consistency, 5-10 minutes. Taste and re-season, if necessary.

5) In a large cast iron skillet, add enough oil to come up the sides by 2cm. Heat it over medium heat until shimmering; you'll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil. Line a sheet tray with paper towels and place a cooling rack on top.

6) Gently lay the steaks in the oil; you may have to do this in batches. Cook each side until golden, about 3 minutes. When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch.

Serve the steaks with gravy spooned over the top.

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