Serves 4
Ingredients
- Coconut oil (for greasing the wire rack)
- 0.5 cup tapioca or arrowroot flour (approx. 2 oz / 57 g)
- 4 large eggs
- 1 cup toasted White Sandwich Breadcrumbs (approx. 3.5 oz / 100 g)
- 1 cup almond flour (approx. 3.4 oz / 96 g)
- 1 tsp onion powder
- 1 tbsp coconut oil
- Sea salt and pepper to taste
- 0.125 tsp cayenne pepper
- 2 lbs (32 oz / 907 g) boneless strip steaks, trimmed of all visible fat, each halved (for 4 total pieces)
- 4 oz (113 g) turkey breakfast sausage (chopped fine) or ground chicken sausage
- 1.5 cups coconut milk (divided)
- 2 tsp tapioca or arrowroot starch
Preparation
- Adjust the oven rack to the middle position and preheat the oven to 425° F (220° C). Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of the foil and grease the rack with coconut oil.
- Set up three shallow dishes for breading. Spread the 0.5 cup (2 oz / 57 g) tapioca or arrowroot flour in the first dish. In the second dish, whisk the 4 large eggs until they are foamy.
- In the third shallow dish, combine the 1 cup (3.5 oz / 100 g) toasted breadcrumbs, 1 cup (3.4 oz / 96 g) almond flour, 1 tsp onion powder, 1 tbsp coconut oil, 0.25 tsp sea salt, 0.25 tsp pepper, and 0.125 tsp cayenne pepper.
- Using a meat mallet, pound the 4 steak pieces to a 0.5-inch thickness. Pat the steaks dry with paper towels and season them with sea salt and pepper.
- Working with one steak at a time, first dredge it completely in the flour. Next, dip it into the whisked eggs, letting any excess drip off. Finally, coat the steak with the breadcrumb mixture, pressing gently to make sure it adheres. Lay the coated steak on the prepared wire rack. Repeat with the remaining steaks.
- Roast the steaks for about 10 minutes, or until the meat registers 150° F to 155° F (65° C to 68° C) on an instant-read thermometer.
- Meanwhile, cook the 4 oz (113 g) sausage in a medium saucepan over medium heat. Break it apart with a spoon and cook until it is no longer pink, about 5 minutes.
- Stir 1.0 cup of the coconut milk into the sausage and simmer gently for 5 minutes.
- In a small separate bowl, combine the remaining 0.5 cup coconut milk and the 2 tsp tapioca or arrowroot starch, whisking until smooth. Whisk this slurry into the pot with the sausage and milk.
- Continue to simmer the sauce, whisking constantly, until it has thickened. Season the gravy with sea salt and pepper to your taste.
- Spoon the warm gravy over the chicken-fried steaks and serve immediately.
