Chicken Fried South of the Border Sirloin Steaks
Bring a bold twist to classic comfort food with these Chicken Fried South of the Border Sirloin Steaks, a flavor-packed recipe that takes crispy fried steak to the next level. Juicy sirloin steaks are marinated in a zesty blend of buttermilk, lime juice, and hot sauce for a tangy, tenderizing kick before being breaded in a spiced mixture of chili powder, cumin, and smoked paprika. After a golden pan-fry, these steaks are topped with a rich, smoky chipotle-lime gravy, adding layers of Southwestern flair to every bite. Perfect for a hearty dinner, this dish is easily elevated with fresh cilantro garnish for a pop of color and flavor. Ready in just under an hour, this crowd-pleasing recipe is a must-try for fans of fried steak with a vibrant, south-of-the-border twist!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) sirloin steaks
- 2 cups buttermilk
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 eggs
- 4 cups (for frying) vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups milk
- 1 tablespoon (finely chopped) chipotle peppers in adobo sauce
- 1 teaspoon lime zest
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
Instructions
In a shallow dish, combine buttermilk, lime juice, and hot sauce. Add the sirloin steaks and marinate for 20 minutes at room temperature or up to 4 hours in the refrigerator.
In a large bowl, whisk together the flour, cornstarch, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper.
In another shallow dish, beat the eggs. Set both the seasoned flour and the eggs beside your marinated steaks for an assembly line.
Remove steaks from the buttermilk marinade, allowing excess to drip off. Dip each steak in the flour mixture, then into the beaten eggs, and back into the flour mixture, ensuring a thick, even coating. Place prepared steaks on a plate or baking sheet.
Heat the vegetable oil in a large, heavy skillet or Dutch oven to 350°F (175°C). Fry the prepared steaks in batches, cooking for 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
Gradually whisk in the milk, stirring continuously to prevent lumps. Add the chopped chipotle peppers and lime zest. Cook until the gravy thickens, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Serve the chicken fried sirloin steaks hot, drizzled with chipotle-lime gravy. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
10668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1002.5 g | 1285% | |
| Saturated Fat | 193.4 g | 967% | |
| Polyunsaturated Fat | 538.9 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 50.6 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 1371 mg | 105% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4194 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
