Spring Hill Ranchs New Mexico Style Fried Steak Recipes

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SPRING HILL RANCH'S NEW MEXICO STYLE FRIED STEAK

I'm sure all of you are familiar with the Southern comfort foods known as Chicken Fried Steak and Country Fried Steak. Well, unbeknownst to most people, the Land of Enchantment has a native dish that is similar in comfort value, but way, way more exciting in flavor profile. Welcome to the New Mexico-Style Fried Steak!

Provided by Wiley P

Categories     Meat Breakfast

Time 45m

Number Of Ingredients 30



Spring Hill Ranch's New Mexico Style Fried Steak image

Steps:

  • 1. To make the chicken fried steak: Cut the steak into 4 evenly sized pieces. Pound each piece with a meat tenderizer to about a 1/4-inch thickness and almost doubled in surface area. Lightly season the steaks with salt and pepper.
  • 2. In a pie pan or other shallow bowl, whisk together the flour, salt, pepper, cumin, oregano, and chipotle powder. In another similar bowl wide enough to accommodate the steaks, beat the egg and milk. Coat both sides of one piece of steak with the flour mixture. Tap off any excess and dip it into the egg mixture. Dredge it again in the flour mixture, and place it on a rack or large plate. Repeat with the remaining steaks. Reserve 1/4 cup of the flour mixture to use in the gravy. Preheat the oven to 200°F and line a baking sheet with aluminum foil.
  • 3. In a large skillet over medium-high heat, warm 1/2 inch of oil to 300°F. Working in batches of 2 steaks, gently place the steaks in the skillet in a single layer. There will be a lot of popping and hissing, so be careful. After 2 to 3 minutes, or when juices start bubbling out of the top of the steak, use tongs to gently flip the steaks and continue to cook them until they are lightly browned, about 3 more minutes. Transfer the steaks to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining steaks.
  • 4. To make the chile gravy, reserve 1/4 cup of oil from the skillet, then drain the rest and wipe out the skillet with a paper towel. (If your oil is too burnt tasting, you can use fresh oil, lard or bacon grease.) Return the oil to the skillet and warm over medium-low heat. Add the onion and, stirring occasionally, cook until softened, 3-5 minutes. Add the garlic and cook for 30 more seconds. Add in the flour, whisking until everything is well combined. Cook for a minute or until it is just beginning to brown, then stir in the broth, chili powder, cumin, oregano, and black pepper. While stirring, cook until the sauce has thickened, about 5 minutes. Stir in the jalapeño pickle juice then taste and adjust seasonings, adding salt if needed.
  • 5. Remove the steaks from the oven. Turn on the broiler. Remove the steaks from the oven and top each one with a handful of grated cheese and a few jalapeño slices. Position the steaks about 6 inches from the heating element and broil them just until the cheese is melted. Remove them from the broiler.
  • 6. For plating, place a few spoonfuls of your gravy on each plate. Lay the steaks on top of the gravy. Add a side serving of rice and beans. Pour the remaining gravy into a bowl or pitcher to pass around at the table, along with nicely warmed tortillas.

FOR THE STEAKS
2+ lb bottom round, sirloin or cube steaks
1 1/2 c all purpose flour
1 tsp kosher salt plus more for sprinkling in step 1
1 tsp freshly coarse ground black pepper plus more for sprinkling in step 1
1 tsp ground cumin (freshly ground cumin seeds are best)
1 tsp (heaping) dried mexican oregano, measured and then crushed in the palm of your hand
1 tsp chipotle powder (or 1/4 teaspoon ground cayenne)
2 large eggs
1/2 c whole milk
lard, peanut or vegetable oil for frying
4 oz (1 cup) grated mild cheddar cheese
4 oz (1 cup) grated monterey jack cheese
16-20 jalapeño slices for garnish (jarred slices are okay)
FOR THE RED CHILE GRAVY
1/4 c pan drippings, lard, oil or bacon drippings
1/4 c diced white or yellow onion
2 clove garlic, minced
1/4 c reserved flour mixture or all purpose flour
2 c low sodium beef broth
3 Tbsp chili powder (mild, medium or hot - your choice)
2 tsp ground cumin
1 tsp dried mexican oregano
1 tsp freshly ground black pepper
1 tsp apple cider vinegar (or juice from the pickled jalapeño jar)
additional salt if needed
FOR SERVING
refried beans
mexican rice
warmed flour tortillas

SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY

Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you *dare* relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies...

Provided by Wiley P

Categories     Gravies

Time 25m

Number Of Ingredients 7



Spring Hill Ranch's Green Chile Country Gravy image

Steps:

  • 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
  • 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.

2 Tbsp lard (or butter, bacon or sausage drippings, etc.)
1/2 small yellow onion, minced ( about 1/2 cup)
2 Tbsp all-purpose flour
2 c whole milk
2 large new mexico big jim or new mexico #6 green chiles, roasted, peeled and seeded and diced (or 1 4-ounce can of diced green chiles)
1 tsp kosher salt
1 tsp freshly coarse ground black pepper

SLATE'S NEW MEXICO STEAK FINGERS

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16



Slate's New Mexico Steak Fingers image

Steps:

  • Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces.
  • Green Chile Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm.
  • Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil.
  • Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm.
  • Heat the oil in medium to large heavy bottom casserole to 350 degrees F.
  • Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper.
  • Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green chile sauce on top.

24 ounces skirt steak, cleaned and trimmed
Salt and freshly ground black pepper
1 cup buttermilk
1 quart vegetable oil
2 cups all-purpose flour
2 ounces vegetable or olive oil
1 small onion, diced
1 clove fresh garlic, chopped
1 teaspoon salt
1 poblano pepper, seeded and chopped
6 tomatillos, peeled and quartered
1/2 stick butter
1/2 cup all-purpose flour
1 cup milk
1 pound cheddar cheese, grated
Salt and pepper

RANCH ROUND STEAK

Make and share this Ranch Round Steak recipe from Food.com.

Provided by truebrit

Categories     Steak

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8



Ranch Round Steak image

Steps:

  • Trim excess fat from meat; slash edges to prevent curling.
  • Combine flour, dry mustard, salt, and pepper; use to coat meat.
  • Reserve remaining flour mixture.
  • In skillet, brown meat, half at a time, on both sides in hot shortening.
  • Push meat to one side; stir in reserved flour mixture.
  • Combine water and Worcestershire sauce; stir into skillet mixture.
  • Cook and stir until thickened and bubbly, reduce heat.
  • Cover and simmer for 1 to 1 1/4 hours or until meat is tender.
  • Remove meat to platter.
  • Skim excess fat from gravy.
  • Drizzle gravy over meat and serve.

Nutrition Facts : Calories 75.1, Fat 6.6, SaturatedFat 1.6, Sodium 457.4, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 0.5

3 lbs beef round steak (Round Steak should be 1/2-inch thick, and then cut into serving pieces)
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup shortening
1/2 cup water
1 tablespoon Worcestershire sauce

PAN-FRIED STEAK

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4



Pan-Fried Steak image

Steps:

  • Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
  • Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

OVEN-FRIED RANCH STEAK

I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 6



Oven-Fried Ranch Steak image

Steps:

  • In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

1 cup ranch salad dressing
1 teaspoon Cajun seasoning
3/4 pound beef top sirloin steak
1/3 cup cornmeal
1/3 cup dry bread crumbs
1/2 teaspoon garlic powder

SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced...

Provided by Wiley P

Categories     Other Sauces

Time 35m

Number Of Ingredients 8



Spring Hill Ranch's New Mexico Green Chile Sauce image

Steps:

  • 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
  • 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

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