The Paleo Comfort Foods Bible by Conrad Anna

Author:Conrad, Anna
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

Preparation

1. Adjust oven rack to middle position and preheat oven to 425° F. Line a rimmed baking sheet with aluminum foil, top with wire rack, and grease rack with coconut oil. Spread flour in a shallow dish. In a second shallow dish, whisk eggs until foamy. In a third shallow dish, combine toasted breadcrumbs, almond flour, onion powder, oil, ¼ teaspoon sea salt, ¼ teaspoon pepper, and cayenne.

2. Pound steaks to a half-inch thickness with a meat mallet, then pat dry with paper towels and season with sea salt and pepper. Working with one steak at a time, dredge in flour, dip in eggs, then coat with breadcrumb mixture, pressing gently to adhere; lay on prepared wire rack. Roast steaks until meat registers 150 to 155° F, about 10 minutes.

3. Meanwhile, cook sausage in a medium saucepan over medium heat until no longer pink, about 5 minutes. Stir in one cup of milk and simmer gently for 5 minutes. Combine remaining ½ cup milk and tapioca or arrowroot starch, then whisk into pot. Continue to simmer sauce, whisking constantly, until thickened. Season with sea salt and pepper to taste. Spoon sauce over steak and serve.

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