📝 About This Recipe
This dish is a soulful marriage of Texas comfort and Mexican zest, elevating the classic 'CFS' with a smoky, spicy kick. We take tenderized cube steak, dredge it in a seasoned flour crust, and fry it to golden perfection before smothering it in a velvety cream gravy spiked with charred jalapeños. It’s a crunchy, savory, and spicy masterpiece that captures the true spirit of Tex-Mex fusion.
🥗 Ingredients
The Steak & Dredge
- 4 pieces Beef Cube Steak (roughly 6 oz each, pre-tenderized)
- 2 cups All-Purpose Flour (divided)
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Kosher Salt and Black Pepper (be generous with the pepper)
The Wet Wash
- 1.5 cups Buttermilk (cold)
- 1 Large Egg (beaten)
- 1 tablespoon Hot Sauce (vinegar-based like Cholula or Valentina)
Fire-Roasted Jalapeño Gravy
- 3 Fresh Jalapeños (roasted, deseeded, and finely minced)
- 1/4 cup Reserved Frying Oil/Fat (from the pan)
- 2.5 cups Whole Milk (room temperature)
- 1/2 teaspoon Ground Cumin
Frying & Garnish
- 1 cup Vegetable Oil (for shallow frying; peanut oil also works well)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Begin by roasting your jalapeños over an open gas flame or under a broiler until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for 5 minutes to steam, then peel off the charred skin, remove seeds, and mince finely.
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2
Pat the cube steaks dry with paper towels. Season both sides generously with kosher salt and a heavy cracked black pepper.
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3
Prepare your dredging station: In one shallow bowl, whisk together the flour, smoked paprika, garlic powder, and cayenne. In a second bowl, whisk the buttermilk, egg, and hot sauce.
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4
Dredge each steak first in the flour mixture, shaking off the excess. Dip into the buttermilk wash, ensuring it is fully coated, then return it to the flour for a final, firm press to create a thick crust.
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5
Place the breaded steaks on a wire rack and let them rest for 10-15 minutes. This 'set time' is crucial to prevent the breading from falling off during frying.
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6
In a large cast-iron skillet, heat about 1/2 inch of oil to 350°F (175°C). You’ll know it’s ready when a pinch of flour sizzles immediately upon contact.
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7
Carefully lay two steaks into the hot oil. Fry for 3-4 minutes per side until the crust is deep golden brown and crispy. Avoid overcrowding the pan.
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8
Remove steaks to a clean wire rack set over a baking sheet. Keep them warm in a 200°F oven while you finish the rest and prepare the gravy.
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9
Carefully pour off all but 1/4 cup of the frying fat from the skillet, making sure to keep those flavorful browned bits (fond) at the bottom.
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10
Whisk in 1/4 cup of the leftover seasoned flour into the hot fat to create a roux. Cook over medium heat for 2 minutes until it smells nutty and looks like light peanut butter.
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11
Slowly drizzle in the milk while whisking constantly to prevent lumps. Continue whisking until the gravy thickens and begins to simmer.
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12
Stir in the minced roasted jalapeños and ground cumin. Season with additional salt and plenty of black pepper. Simmer for 2-3 minutes until velvety.
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13
Plate the steaks immediately, pouring a generous amount of the jalapeño gravy over the center, leaving the crispy edges exposed.
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14
Garnish with fresh cilantro and serve while piping hot.
💡 Chef's Tips
Don't skip the rest time after breading; it allows the flour to hydrate and stick to the meat. Use room temperature milk for the gravy to ensure a smoother, lump-free emulsion. If you want more heat, leave some of the jalapeño seeds in the gravy. For the ultimate crust, use one hand for 'dry' ingredients and one hand for 'wet' to keep your fingers from becoming breaded. Cast iron is the best vessel for this dish as it maintains a steady temperature for a perfect golden fry.
🍽️ Serving Suggestions
Serve alongside garlic-mashed potatoes to soak up the extra jalapeño gravy. A side of honey-glazed cornbread balances the heat with a touch of sweetness. Pair with a crisp, cold Mexican Lager or a spicy Michelada. Add a bright, vinegary coleslaw on the side to cut through the richness of the fried steak. For a full Tex-Mex breakfast twist, serve with two over-easy eggs on top.