- 1/2 pound beef top sirloin steak (1/2 inch thick)
- 1/4 cup all-purpose flour
- 1/4 cup seasoned bread crumbs
- 1 egg
- 2 teaspoons water
- 3 tablespoons canola oil
- COUNTRY GRAVY:
- 2 tablespoons all-purpose flour
- 1-1/4 cups 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
- In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
- For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 2 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Sirloin Fried Steak
"I made this recipe with a chicken breast and it was so tender and moist.the family loved it and now they want it all the time"
"We enjoyed this dish. I had the butcher cube the sirloin steak for me. I only used half of the flour and bread crumbs called for in the coating so that it wasn't too thick. Next time I'll use the full amount. The gravy is good."
"My husband said it wasn't bad, but this is not something I should make all the time."
"IMy family enjoyed this recipe. The gravy was awesome."