Main Dish, Recipes

GF Country Fried SteakGF Country Fried Steak

Just because you’re gluten, egg, or dairy free doesn’t mean you have to do without an occasional country fried steak dinner! Or HECK even if you do eat gluten – you’ve gotta try this recipe anyway!!

Here’s my Country Fried Steak Recipe:

  • 1c Brown Rice Flour (click HERE to buy)
  • 1/2c Tapioca Starch (click HERE to buy)
  • 1/2c Sweet Rice Flour (click HERE to buy)
  • 2t Garlic Powder
  • 2t Onion Powder
  • 2t Celtic Sea Salt (click HERE to buy)
  • 1t Black Pepper
  • 1/2t Baking Soda
  • 1/2t Baking Powder
  • Thin cut Steak or Cubed Steak (Beef and Venison work beautifully in this recipe)
  • Can of Organic Coconut Milk (click HERE to buy, I purchase by the case since it’s much cheaper)
  • Healthy Fat for Frying (Lard, Tallow, Coconut Oil, Palm Oil, or my Whipped Cooking Oil)

When it comes to what type of steak to use for your country fried steak, I don’t get as concerned with the cut as I am about adequately tenderizing it. Good country fried steak can be cut with a fork, nice and tender. Not chewy and tough. Today, I used thin sliced hoagie meat from Working H Farms (local grass fed beef), but in the past I’ve used round steak, sirloin, cube steak, etc.. I always use a Jaccard Meat Tenderizer on my country fried steak to ensure the meat is super tender, when you use a mallet style tenderizer you often get meat that’s so beaten and thin, yet still tough. The Jaccard meat tenderizer I use is a basically a bunch of little knives that pierce the meat – and breaking up the tough fibers. I typically go over each piece of steak 2x on each side. Tenderize your meat and set aside…

Combine all the dry ingredients and put into a shallow dish large enough to accommodate the size of your steaks (I use a pie plate).

Pour your coconut milk into another shallow dish (or pie pan)… Have you ever used canned coconut milk? Most of the time we want to use up the thick coconut cream that separates to the top and then have the liquid at the bottom of the can leftover.. For this breading I scoop the thick coconut cream off the top of the can and reserved it for later and use the thin liquid at the bottom of the can! Occasionally your coconut milk won’t be separated, but don’t worry you can use it as is for your breading – you want a liquid with a consistency of egg or milk, so feel free to add a little water if yours it too thick. Also you can use regular diary milk or a beaten egg for this step if you enjoy eggs/milk as a part of your diet.

Now you’re ready to bread your tenderized steaks:

  1. Dry – dip steak in the dry stuff
  2. Wet – moisten steak in the coconut milk
  3. Dry – coat moistened steak back in the dry stuff

Arrange your breaded steak between layers of wax paper on a plate or cookie sheet. I recommend chilling them for at least 30 minutes in the freezer (makes the breading adhere to the meat better) or longer..

Heat a skillet over medium until warm, add in your cooking fat (about 1/2 inch deep). When you oil is very warm, fry each piece until lightly golden brown on both sides. Remove finished pieces and let drain on a plate lined with paper towel or transfer to a cookie sheet and keep warm in the oven if you are making a bunch at once.

WARNING – This is a super messy process 🙂 No matter what, my kitchen is a mess when I’m done! But I have an excellent tip – When you are breading your country fried steak – make up lots of extra and freeze your breaded-raw country fried steaks in between layers of wax paper… When you freeze them the breading adheres better to the meat and you can just take out a couple of frozen pieces and toss them in the skillet for a quick dinner. I will bread up lots of venison steak during hunting season and keep it in the freezer so my Hubby always has a quick meal – so a year’s worth of breaded venison steak only involves one BIG mess instead of several messes throughout the year!

To make a quick gravy, after you fried your country fried steaks.. add in a little arrowroot powder, tapioca starch or cornstarch to the remaining pan drippings.. then add coconut milk.. season well to taste with salt and pepper..

And.. while you at it.. Have you ever used coconut milk in your mashed potatoes instead of diary milk? We LOVE it! I make ours with ghee instead of butter since it’s casein free!