On a recent trip to Village Inn for Ben Retherford’s farewell breakfast, I was tempted by the Chicken Fried Steak. It has long been one of my favorite breakfast foods and on this particular morning, it was screaming my name. It was a moment of turmoil for me, I had the devil, disguised as a Chicken Fried Steak, on one shoulder saying, “order me, I taste so good, it will be worth it.” On the other shoulder I had a little angel disguised as a cave man chanting, “Keep It Paleo!” I went back and forth and decided to “Keep It Paleo”, but made a promise to myself to create a Paleo version of the Chicken Fried Steak. So this is what I came up with…

I started with one cup of raw Macadamia Nuts and one cup of raw Walnuts.

I prepared a spice mix of chili powder, black pepper, granulated garlic and Kosher Salt. I cracked two eggs into a bowl and plated up three cube steaks.

I blitzed the nuts in the blender until they looked like this and then transferred them to a large, shallow bowl for breading.

I beat the spice mix together with the eggs, added the cube steaks and then mixed well to coat the steaks on all sides.

I then chopped two cloves of garlic and started them in a pan with two tablespoons of pork fat.

Once Garlic was toasted, I added one pound of Italian sausage and seasoned it with black pepper and red chile.

I cooked the sausage through while leaving some large chunks. I then added the cream from two cans of coconut milk, reserving the water to a glass and placing in the fridge for future thirst quenching.

Once this cooked through, it was too thin for my liking. I added a few handfuls of almond flour to thicken it to a nape (nah-pay) consistency.

I set this on the back burner over low heat and prepared a my pot for pan-frying the steaks. I heated half bacon fat and half olive pomace oil and, when the oil was up to temp, I dipped the steaks in the nut crumbs and fried them off. If you have a deep fryer filled with coconut oil, this is a great time to use it…

Because my steaks were quite thick, the nuts were toasted before the steaks were cooked through. So, I placed them on a paper towel lined plate in a 350° oven to finish cooking them. I like my Chicken Fried Steak cooked between medium well and well done.

While the steaks were finishing, I minced some garden fresh chives, reserving four, four inch tips of the best looking chives of the bunch.

And chopped up some tomatoes that I stole from my neighbor’s garden.

When the meat was done, I brought the country gravy to simmer and added the chives.

I stirred them in and I was ready to plate. I placed one steak on a plate, covered it with country gravy, topped that with a handful of tomatoes and garnished it with the reserved chive tips.

I added another handful of tomatoes to mine to help cut through the richness of the nuts and coconut milk. It was delicious!! I’ll definitely make this one again.

If you make this, use less salt, double up the tomatoes and use a deep fryer if you have one. Please share pictures of your creation and as always, this is only a guideline. Be creative, have fun and “Keep it Paleo!”

Sincerely,

Paleo Nick

Paleo Chicken Fried Steak with Country Gravy and Garden Fresh Tomatoes

Ingredient List for the Steaks:

  • 3 cube steaks
  • 2 eggs, beaten
  • 1 cup raw macadamia nuts
  • 1 cup raw walnuts
  • 2 tablespoons chili powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 large tomatoes, chopped, for garnish
  • Olive oil, as needed for frying steaks

Ingredient List for the Gravy:

  • 1 pound Italian sausage
  • 2 cloves garlic, minced
  • ½ teaspoon red chile
  • Fresh ground black pepper, to taste
  • Almond flour, as needed to thicken gravy
  • 1 bunch fresh chives, minced (save 4 tips for garnish)
  • 2-15 oz cans of coconut milk, juice strained from cream

Preparation Instructions:

  1. Blitz nuts in blender and transfer to a shallow dish for breading.
  2. Crack eggs into a mixing bowl and beat. Add chili powder, granulated garlic, Kosher salt and black pepper into eggs and mix. Add cube steaks to egg mixture and coat well on all sides.
  3. Preheat a large skillet over medium-high heat. Add olive oil and minced garlic. Toast garlic for 1-2 minutes.
  4. Add Italian sausage and season with red chile and black pepper. Break into large chunks.
  5. Add the cream from your coconut milk cans. Mix well and add any almond flour needed to thicken the gravy (approximately 2-3 handfuls), to your liking.
  6. Move pan to back burner over low heat.
  7. Heat a stock pot over medium-high heat and add enough oil for frying.
  8. Remove steaks from egg mixture and individually dip into the nut mixture to bread. Place into the hot oil and fry on each side until nuts are toasted. Remove from pan and place on a small sheet pan covered with paper towel. Repeat this step with the next two steaks.
  9. Bake in a 350°F oven until it reaches and internal temperature of 165°F.
  10. Bring your gravy pan back to a simmer and fold in minced chives.
  11. Place one steak onto a plate, cover with gravy, top with a scoop of fresh chopped tomatoes and garnish with chive tips.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (27)

On average a cube steak is about 4oz, so we have 12oz,and with 1oz equaling a block we hav 12 protein blocks from the steak.   We have two additional blocks form the eggs, one from each egg, and a final addition of 13 protein blocks from the sausage in the gravy. 1oz of sausage equals one block, and after starting with 16oz, after cooking it breaks down to about 13oz, so therefore we get 13 blocks. We have a total of 27 protein blocks.

Carbohydrates: (1)

We have very few cars in this recipe, only one block actually, and that comes from the tomato.

Fats: (130+)

We have a lot of fats in the recipe. First we get a lot from our nuts. One cup of macadamia nuts euals 134g. there are 10 nuts in 28g, so that gives us about 48 nuts in a cup. With one blocks equaling one nut, we get 48 blocks in one cup. Additionally we get 50 blocks from the walnuts. There are 100g of walnuts in one cup and 7 nuts in 28g, therefore about 25 nuts in one cup. But one nut equals about 4g, which means for about every ½ nut we get one block, for a total of 50. From the gravy we get 32 blocks from the coconut milk. Even though we are straining the juice, the creamy fatty part is what we are keeping and that has all the yumminess in it. We have about 2 cups of coconut milk and we know that 1 tablespoon equals on block therefore we have 32 tablespoons or 32 blocks. Our finaly blocks can’t be added in as it depends on the amount that you use, but know that for every tablespoon you add of almond flour it equals one block of fat, so make sure you add that in when you do your final count. We have a total fat count of 130+.

Balancing Act:

This is a high fat count recipe, so make sure you keep track of it and can balance out the fats for your day. Also add in some veggies with this recipe to bring up the carb count.

 

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