Chicken Fried Steak Sandwich

Ingredients

Here are the following ingredients:

Steaks

• 16 Round Steaks, about 3 oz (90 g) each and ½-inch (1 cm) thick
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) freshly ground black pepper
• Seasoned Flour
• 30 oz (900 g) flour, all-purpose, about 6 cups (1.5 L)
• 3 tbsp (45 mL) Cajun seasoning
• 1 tbsp (15 mL) kosher salt
• 1½ tsp (7 mL) freshly ground black pepper

Batter

• 2½ lb (1.3 kg) flour, all-purpose, about 8 cups (2 L)
• 5 large eggs
• 32 fl oz (1 L) beer, such as Pilsner
• 2½ cups (625 mL) milk
• 3 tbsp (45 mL) Cajun seasoning
• 2 tbsp (30 mL) paprika
• 4 tsp (20 mL) garlic powder
• 4 tsp (20 mL) kosher salt

Garlic-Herb Mayonnaise

• 2 cups (500 mL) mayonnaise
• 2 tbsp (30 mL) chopped fresh dill
• 2 tbsp (30 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped green onion
• 4 tsp (20 mL) minced garlic
• 1 tsp (5 mL) lemon zest
• ½ tsp (2 mL) kosher salt
• ¼ tsp (1 mL) freshly ground black pepper

Service

• 1 cup (250 mL) canola oil
• 16 brioche burger buns, split and lightly toasted
• 6 oz (175 g) shredded lettuce, about 4 cups (1 L)
• 32 slices tomato
• 48 round pickle slices

Preparation

1. Steaks: Pound each steak with meat mallet to ¼-inch (5 mm) thickness to tenderize. Season both sides with salt and pepper.
2. Seasoned Flour: Whisk flour with Cajun seasoning, salt and pepper. Divide equally into two bowls; set aside.
3. Batter: Whisk flour with eggs, beer, milk, Cajun seasoning, paprika, garlic powder and salt until smooth.
4. Create a dredging station with three bowls (Seasoned Flour - Batter - Seasoned Flour). Dredge each steak in Seasoned Flour (first bowl). Dip into batter; shake gently to remove excess. Coat evenly in Seasoned Flour (second bowl).
5. Deep-fry, in batches at 350°F (180°C), for 3 to 5 minutes or until lightly golden brown, crispy and cooked through. Arrange steaks in single layer on baking sheet fitted with a metal rack. Cover loosely and refrigerate or hold for service.
6. Garlic-Herb Mayonnaise: Stir mayonnaise with dill, parsley, green onion, garlic, lemon zest, salt and pepper. Cover and refrigerate.

Service

1. Deep-fry battered steak, at 350°F (180°C), for 2 to 3 minutes or until golden brown and heated through. Drain on paper towel-lined sheet pan.
2. Arrange steak on bottom bun. Top with 2 tbsp (30 mL) Garlic-Herb Mayonnaise, ¼ cup (60 mL) shredded lettuce, 2 slices of tomato and 3 slices pickle. Cap with top bun.

Beef Cuts