4 x 150g at iron steaks (see Cook’s tip, below)
2 tsp sweet paprika
1 tsp ground cumin
1⁄4 tsp cayenne pepper
Sea-salt akes and freshly ground black pepper, to season
2 cups plain flour, plus 2 Tbsp extra
1 3⁄4 cups milk
2 free-range eggs
1⁄2 cup extra virgin olive oil
1 Tbsp butter
3⁄4 cup beef stock
1 cup coarsely grated mozzarella
2 Tbsp nely grated parmesan
Mashed potatoes and steamed green beans, to serve
Flat iron steak is oyster blade with the central connective tissue removed. Oyster blade is available from butchers and supermarkets, while flat iron is less common but it’s the right cut for this dish and it’s inexpensive.
Use a meat mallet to tenderise steaks, 1 at a time. Sprinkle steaks with paprika, cumin and cayenne pepper and season generously. Put flour in a shallow bowl. Whisk 1 cup of the milk and eggs together in another shallow bowl. Dip each steak in flour, then milk mixture, then flour again. Set aside on a large plate for 5 minutes.
Heat oil in a large frying pan over a medium-high heat. Fry steaks for 2–3 minutes each side or until deep golden. Reserve oil from pan. Drain steaks on paper towel then keep warm in a low oven.
Strain reserved oil and wipe pan clean. Return 1⁄4 cup of oil to pan along with butter and extra flour. Cook, stirring, until a thick dark roux forms. Whisk in stock and remaining milk then simmer, whisking constantly, for 5 minute or until a gravy forms. Stir in both cheeses. Serve steaks with gravy, mashed potatoes and green beans.