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Recipe

15min prep, total 25min

Feeds 1 – 1 trillion calories

Ingredients:
• 200g rump steak
• 300ml buttermilk
• 2 eggs
• 1.5l flavourless cooking oil

Dry Mix
• 2 cups SR Flour
• 1 tbspn garlic powder
• 1 tbspn salt
• 1 tbspn pepper

Gravy:
• ¼ cup SR flour
• 2 tsp garlic powder
• 2 tsp salt
• 2 tsp black pepper
• 400ml milk
• Splash of the frying oil


Directions:
• Bash the steak out until it is around 45mm thick and should have roughly doubled in surface area, then place it in a bowl with buttermilk for at least 2 hours, ideally 12 hours.
• Once it has rested, beat the eggs and add them to the buttermilk and steak mix.
• Combine the dry mix on a large plate and place the wet steak in it to cake the flour all over the steak. Then put the steak back in the leftover egg and buttermilk, and once again into the dry mix to give an extra thick coating.
• Heat the oil in a fry pan to 180deg and shallow from the steak flipping every 34min until lightly browned all over, then place it on a paper towel to rest for a few minutes.
• Splash in around ¼ cup of the frying oil in to a pan and add in the flour, garlic powder, salt and pepper, and stir on medium heat for around 2 minutes, then slowly start adding the milk 100ml at a time. Keep stirring constantly until you are left with a thick offwhite gravy.
• Pour the gravy over the steak and serve it with mashed potatoes and greens.