Serves 4
Ingredients
- Coconut oil (for greasing the wire rack)
- 0.5 cup (120 ml) tapioca or arrowroot flour (approx. 2 oz / 57 g)
- 4 large eggs
- 1 cup (240 ml) 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 (15 ml) coconut oil
- Sea salt and pepper to taste
- 0.125 tsp (0.6 ml) 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 (360 ml) coconut milk (divided)
- 2 tsp (10 ml) 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 (15 ml) coconut oil, 0.25 tsp (1.3 ml) sea salt, 0.25 tsp (1.3 ml) pepper, and 0.125 tsp (0.6 ml) 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 (240 ml) of the coconut milk into the sausage and simmer gently for 5 minutes.
- In a small separate bowl, combine the remaining 0.5 cup (120 ml) coconut milk and the 2 tsp (10 ml) 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.
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- Yields: 6 Servings | Prep Time: 20 mins | Cook Time: 25 mins
- Country captain chicken
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Chicken-fried steak without the deep fryer — and with a sausage country gravy worth the whole recipe. Strip steaks get pounded thin, breaded in a seasoned almond crust, and roasted until golden. The creamy coconut milk gravy with browned turkey sausage goes over everything.
Pro Tips
- Pound the steak pieces to an even half-inch thickness — that's what lets the crust set before the meat overcooks in the hot oven.
- Mix the coconut oil into the breadcrumb-almond flour coating yourself, working it in until the crumbs are evenly moistened; it's what mimics frying in the oven.
- Roast on a greased wire rack at 425°F for about 10 minutes to 150-155°F internal — the high heat is what crisps the coating properly.
- Brown the turkey breakfast sausage properly before the coconut milk goes in; those browned bits are the gravy's flavor.
- Whisk the tapioca starch into the reserved half cup of coconut milk as a smooth slurry, then whisk it into the simmering gravy until thick and creamy.
Frequently Asked Questions
What is chicken-fried steak?
Steak breaded and cooked like fried chicken — a Texas diner classic. This version roasts the breaded strip steaks in the oven instead of frying them in a pot of oil.
Why is there sausage in the gravy?
It's the classic country gravy move — browned breakfast sausage melted into the creamy sauce. Turkey sausage keeps it lean and paleo-friendly.
Can I use cube steak?
The recipe calls for boneless strip steaks halved and pounded thin. Cube steak works too — it's the traditional cut and takes the breading just as well.
How do I know when the steaks are done?
An instant-read thermometer should read 150-155°F after roughly 10 minutes at 425°F, with the coating golden brown all over.
Recipe Card
Ingredients
Method
- 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.
