Devil's Steak
Submitted by sheree.collins
Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThe name doesn’t lie. This steak has some fire to it.
Round steak gets trimmed, cut into pieces, and pounded paper-thin, then dredged in a dry mustard and pepper mixture that gives each piece a sharp, sinus-clearing bite. A quick fry in hot oil and they turn golden and crispy in about a minute per side.
The pan sauce is where it all comes together. Mushroom liquid and Worcestershire scrape up all those caramelized bits, then red wine and the mushrooms themselves go in for a rich, savory finish.
Spoon that sauce over the steaks and you’ve got a dish that punches well above its humble ingredients.
Pro Tips
- Pound the meat to a quarter inch or thinner. The thinner it is, the crispier it fries and the more tender it eats
- Fry in small batches so the pan stays hot. Crowding drops the temperature and steams instead of sears
- If you want a thicker sauce, whisk in a slurry of cornstarch and water at the end
- Pound the meat ahead and refrigerate in single layers. Slightly dried surfaces brown faster and crispier
Ingredients
Directions
Cut meat into small pieces.
Trim all fat and membranes from pieces.
Pound each piece until ¼ inch or less.
Mix mustard and spices and dredge meat on bith sides in mixture.
Have large frying pan medium hot with oil.
Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown.
Keep warm.
Drain mushrooms, reserving liquid, set aside.
Add mushroom liquid and Worcestershire sauce to pan.
Simmer and scrape off pan drippings.
Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat.
NOTE: Meat may be pounded ahead of time if desired.
Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.
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