Chicken Fried South of the Border Sirloin Steaks

Bring a bold twist to classic comfort food with these Chicken Fried South of the Border Sirloin Steaks, a flavor-packed recipe that takes crispy fried steak to the next level. Juicy sirloin steaks are marinated in a zesty blend of buttermilk, lime juice, and hot sauce for a tangy, tenderizing kick before being breaded in a spiced mixture of chili powder, cumin, and smoked paprika. After a golden pan-fry, these steaks are topped with a rich, smoky chipotle-lime gravy, adding layers of Southwestern flair to every bite. Perfect for a hearty dinner, this dish is easily elevated with fresh cilantro garnish for a pop of color and flavor. Ready in just under an hour, this crowd-pleasing recipe is a must-try for fans of fried steak with a vibrant, south-of-the-border twist!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) sirloin steaks
• 2 cups buttermilk
• 2 tablespoons lime juice
• 1 teaspoon hot sauce
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 eggs
• 4 cups (for frying) vegetable oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (for gravy)
• 2 cups milk
• 1 tablespoon (finely chopped) chipotle peppers in adobo sauce
• 1 teaspoon lime zest
• 2 tablespoons (chopped, optional for garnish) fresh cilantro

Directions

Step 1

In a shallow dish, combine buttermilk, lime juice, and hot sauce. Add the sirloin steaks and marinate for 20 minutes at room temperature or up to 4 hours in the refrigerator.

Step 2

In a large bowl, whisk together the flour, cornstarch, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper.

Step 3

In another shallow dish, beat the eggs. Set both the seasoned flour and the eggs beside your marinated steaks for an assembly line.

Step 4

Remove steaks from the buttermilk marinade, allowing excess to drip off. Dip each steak in the flour mixture, then into the beaten eggs, and back into the flour mixture, ensuring a thick, even coating. Place prepared steaks on a plate or baking sheet.

Step 5

Heat the vegetable oil in a large, heavy skillet or Dutch oven to 350°F (175°C). Fry the prepared steaks in batches, cooking for 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.

Step 6

In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.

Step 7

Gradually whisk in the milk, stirring continuously to prevent lumps. Add the chopped chipotle peppers and lime zest. Cook until the gravy thickens, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

Step 8

Serve the chicken fried sirloin steaks hot, drizzled with chipotle-lime gravy. Garnish with freshly chopped cilantro if desired.

Nutrition Facts

Serving size	(3058.8g)

Amount per serving	% Daily Value*
Calories	10668.4

Total Fat 1002.5g	0%
Saturated Fat 193.4g	0%
Polyunsaturated Fat 538.9g
Cholesterol 939.8mg	0%
Sodium 2301.7mg	0%
Total Carbohydrate 274.0g	0%
Dietary Fiber 11.3g	0%
Total Sugars 50.6g
Protein 209.7g	0%

Vitamin D 550.5IU	0%
Calcium 1370.9mg	0%
Iron 29.3mg	0%
Potassium 4194.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.3%

Protein: 7.7%

Carbs: 10.0%