Emeril's country fried steak

Yield: 4 servings

Measure Ingredient
1.00 each 1-2 # flank steak
1 \N salt
1 \N pepper,fresh ground
1 \N essence
2.00 each eggs
2.00 tablespoon milk
1 \N veg. oil for frying
6.00 ounce finely chopped bacon
¼ cup minced onions
3.00 cup whole milk

Beat 2 eggs with 2 tb of milk. Cut Flank steak into 4 equal portions crosswise. Using a meat mallet, pound out steak, about ¼" thick.

Season with salt and pepper. Season 2 cups of flour with the essence. Dredge thd steaks in the seasoned flour coating each side completely. Add enough oil to a large skillet to fill about ¼" 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 mi8nutes on each side or untill golden. Season with salt and pepper. In another skillet, render the Bacon until crispy about 3 or 4 minutes. Add the Onionsand continue to saute for 2 to 3 minutes. Stin in the remaining ½ cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is tooo thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with Salt and Black Pepper. Spoon the gravy over each steak.

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