Chicken Fried Steak and Beef Tartar

🚀Steak Tartar - using the best quality lean beef you can find (im using a strip from @socomeatco ). Firm in the freezer for 20 minutes. Trim the fat and dice about 1 cup of 1/4” cubes and reserve. 

Small dice or brunoise 1/4 plum, 1/2 shallot, 1/2 bread and butter pickle, 1/4 a lemon cucumber, pick 1/4 cup of peas, fine dice one tablespoon of capers, and thinly sliced 1/4 cup of chives(leave some for garnish). 

In a seperate bowl combine 1 egg yolk, a pinch of hot sauce, a teaspoon of whole grain mustard, orange zest, the juice and zest of one lemon, one clove of grated garlic, hella black pepper, tiny bit of honey and salt. Mix then slowly stream in olive oil until thiccc with at least 3 c’s. Combine all ingredients and toss with Parmesan.

🚀 French fry chicken fried steak - set up a standard triple breading with seasoned flour, hot sauce spiked egg wash and for the third a mix of 25% breadcrumbs and 75% instant mashed potatoes. Pound out a piece of the steak until super thin, then press out circle with a cookie cutter to 4”. Bread the circle dusting off the excess in between from flour, to egg, to potato crumb. Add 1” of vegetable oil and heat to medium high or 370f. Add in a pad of butter and a clove of garlic. Gently add in the tostada beef thing (idk wtf to call it) and fry until golden.

🚀 build: using a ring mold even though I don’t want to…… plate a 1/3” thick ring of the Tartar on top of the tostada, and garnish with tonnato Mayo (recipe for this on the tomato salad vid), Parmesan, chives and Fresno chilies. Make this for someone you care about ✌🏽 love y’all, drop a ❤️‍🔥 if you got this far 🫶🏽