Ingredients

2 fillet tail steaks (about 200g each), or 2 sirloin steaks, fat trimmed

2 eggs, beaten

1⁄2 tsp cayenne pepper

Vegetable oil, for frying

4 tbsp plain flour

1 tbsp cornflour

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried thyme

1⁄2 tsp ground cumin

1⁄2 tsp ground cinnamon

1⁄2 tsp black pepper

1 tbsp flour (for sauce)

1 chicken stock cube

275ml milk

1 tbsp thyme leaves

Squeeze of lemon juice

Steamed greens and corn cobs, to serve (optional)

Instructions

Step 1: Place the steaks on a board and gently bash them with a rolling pin until they are about half their original thickness.

Step 2: In a bowl, mix the beaten eggs with the cayenne pepper. In a separate shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, dried thyme, ground cumin, ground cinnamon, black pepper, and a large pinch of salt.

Step 3: Dip each steak first into the egg mixture, then coat thoroughly in the spice and flour mixture.

Step 4: Pour vegetable oil into a large non-stick frying pan to cover the base. Heat the oil over high heat.

Step 5: Fry the steaks for 2 minutes on one side until crisp, then turn and fry for an additional 2 minutes. Once cooked, transfer the steaks to a plate and keep warm.

Step 6: To make the sauce, pour away all but 1 tablespoon of oil from the pan. Stir in 1 tablespoon of flour and cook until it turns brown.

Step 7: Crumble in the chicken stock cube, then slowly whisk in the milk until the sauce is smooth and fully combined.

Step 8: Reduce the heat to a simmer and cook the sauce for 4 to 5 minutes until it thickens. Add the thyme leaves, season with plenty of black pepper, and finish with a squeeze of lemon juice to taste.

Step 9: Serve the chicken-fried steaks topped with the creamy thyme sauce alongside steamed greens and corn cobs, if desired.

Tips & Variations

Use sirloin steaks for a more budget-friendly option, but fillet tail steaks provide a more tender result.

Adjust the cayenne pepper to control the heat level according to your preference.

For extra crispiness, double-dip the steaks in egg and spice mixture before frying.

The sauce can be made with vegetable stock for a lighter, vegetarian-friendly alternative.

Serve with mashed potatoes instead of greens for a classic comfort food experience.

FAQs

Can I prepare the steaks ahead of time?

Yes, you can coat the steaks in egg and spices and keep them covered in the fridge for a few hours before frying. This allows the flavors to develop well.

What can I use if I don’t have all the spices listed?

If you don’t have the exact spices, a simple mix of paprika, garlic powder, salt, and pepper will still give good flavor. Feel free to experiment with what you have on hand.