Chicken Fried Steak With Cauliflower Gravy

About

Nothing says Southern comfort food like Chicken Fried Steak and Gravy! Did you know that traditional recipes for this dish can call for up to two cups of wheat flour?! Instead, enjoy this Keto recipe that only has 5 net carbs per serving. Cube steak is typically made from round steak (the rump of the beef) that is mechanically tenderized, making an otherwise tough cut of beef more tender. These cube steak cutlets are crusted with almond flour and ground up pork rinds and then pan fried. The steaks are paired with a rich and delicious cauliflower gravy guaranteed to please the entire family. The steak and gravy is served over arugula, but would also be great with roasted broccoli, asparagus, or additional cauliflower.

Ingredients

4 small steak (yield after cooking, bone and fat removed) cube steak
9 tablespoon almond flour finely sifted by blue diamond
2 cup cauliflower
¼ tablespoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon spices onion powder
⅓ cup water
¼ cup cream
1 teaspoon lemon juice raw
6 tablespoon butter
4 serving (14g) sea salt & pepper pork rinds by epic
1 large raw egg

Instructions

Gather all of your ingredients so you are ready to cook. Pat the cube steaks dry with a paper towel.
Remove the tough core of the cauliflower and chop it into florets.
Place the cauliflower into a pot and fill it with water so water just covers the tops. Heat the stovetop to medium high heat until the water begins to boil, then reduce the heat to medium low and cover with a lid. Simmer for about 20 minutes, or until cauliflower is soft.
While the cauliflower is cooking, grind the pork rinds in a high speed blender for a few seconds until they turn into a powder.
Mix the pork rind dust and almond flour together in a pyrex container. In another container, beat the egg. Season the steaks on both sides with ¼ tsp. each of salt, garlic powder and paprika.
One at a time, dip the steaks into the egg wash, and then into the flour. Press the flour into the steaks if needed.
Melt 3 Tbsp. of butter in a large pan over medium high heat. Once the butter has melted and started to bubble, move the pan around so that butter covers all inches of it and add the steaks in one at a time.
Allow the steaks to sear undisturbed for about 1 minute, then flip them over. When flipping them over, make sure that melted butter is distributed across the pan so the flour won’t separate from the steak. After another minute, continue to flip the steaks every 30 seconds or so until they reach your desired doneness. Carefully remove the steaks from the pan and remove the pan from the heat.
Give the cauliflower a quick drain and blend it in a blender or food processor until smooth. In the same pan you cooked the steaks in, melt the remaining tablespoon of butter over medium heat. Once melted, add the cauliflower puree to the pan and scrape all of the browned bits off the bottom of the pan with a spoon. Add ⅓ cup of water or broth and ¼ cup of cream or coconut milk to the pan, along with ¼ tsp. each garlic powder and onion powder. Heat over medium low heat, stirring occasionally, for 2-3 minutes. Add the lemon juice while it is cooking.
Remove the gravy from the stove top and add salt to taste. Add a cup of arugula to a plate, and top with a steak and ¼ of the gravy. Enjoy!