Ree Drummond’s Tex-Mex Chicken-Fried Steak | The Pioneer Woman | Food Network

Ree describes chicken-fried steak as a “religion” in Oklahoma, so she was a little reluctant to play around with the traditional dish. However, once she’d added some extra spices, as well as poblano, serrano and sweet peppers, she knew she was onto a winner, and couldn’t wait to share her new recipe!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Tex-Mex Chicken-Fried Steak
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 4 servings

Ingredients

Four 3/4-pound rib-eye steaks
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1 tablespoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs, beaten
1 cup whole milk
1/4 cup olive oil
3 tablespoons salted butter
1 poblano pepper, sliced thin
1 serrano pepper, sliced thin
2 to 3 mini sweet peppers, sliced thin

Gravy:
3 tablespoons all-purpose flour
3 cups milk
1 teaspoon ancho chile powder
Kosher salt and freshly ground black pepper

To Serve:
4 store-bought biscuits

Directions

Special equipment: a meat mallet

Place the steaks on a large cutting board and cover with plastic wrap. Using a meat mallet, flatten until they are 1/4 inch thick. Sprinkle both sides with salt and pepper, then set aside.

Add the flour, ancho chile powder, garlic powder, onion powder and a pinch each of salt and pepper to a shallow dish, then stir to combine. Add the eggs and milk to a second shallow dish and whisk to combine. Bread the steaks by dredging them in the flour mix, then dipping them into the egg mixture, coating both sides. Place them back into the flour mixture, turning to fully coat. Set aside on a clean plate.

Heat the oil and butter in a large skillet over medium-high heat until the oil is hot and the butter has melted. Add the steaks and cook until golden brown, about 2 minutes per side. Remove the steaks and drain all but 1/3 cup of the grease. Add all the peppers and cook until the edges begin to brown, 2 to 3 minutes. Remove with a slotted spoon to a clean plate and set aside.

For the gravy: Sprinkle the flour over the remaining grease in the skillet and whisk to combine. Stir and cook until the roux is golden in color, 2 to 3 minutes. While whisking, slowly add the milk and ancho chile powder. Season with a pinch of salt and pepper and continue to stir until thick and smooth, 6 to 8 minutes.

Serve the steaks with the biscuits, lightly covered with some of the gravy. Sprinkle over the peppers and serve with the remaining gravy on the side.

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Ree Drummond’s Tex-Mex Chicken-Fried Steak | The Pioneer Woman | Food Network