Anonymous Tue May 23 19:39:22 2006

2 pounds flank steak

Salt and pepper

2-1/2 cups flour

Essence spice

2 eggs, beaten with 2 -- tablespoons milk

Vegetable oil for frying

6 ounces finely chopped bacon

1/4 cup minced onions

3 cups whole milk

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the

steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with

Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the

excess drip off. Dredge the steaks in the seasoned flour, coating each side completely.

Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is

hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side,

or until golden. Season with salt and pepper. In another skillet, render the bacon until

crispy, about 3 to 4 minutes. Add the onions and continue to sauté for 2 to 3 minutes. Stir in

the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and

black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4

minutes. If the gravy is too thick add a little more milk and if too thin, cook a

little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy

over each steak. Yield: 4 servings Posted to the BBQ List by gttracy@perigee.net (George

Tracy) on Apr 25, 1998.