- 1 pound thinly sliced beef bottom round or cube steaks
- 1 large egg
- 3 tablespoons coconut milk
- ½ cup tapioca or arrowroot starch
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 14 ounces Fatworks Beef Tallow
ask your butcher to run the meat through the tenderizer 1-2 times.
Prep time: 20 minutes
Cook time: 15 minutes
Gluten Free, Keto, Paleo Friendly
Whisk together the egg and coconut milk in a wide, shallow bowl. In a separate wide, shallow bowl, whisk together the tapioca starch, coconut flour, baking powder, onion powder, paprika, sea salt, and black pepper.
Add the Beef Tallow to a wide, heavy-bottomed skillet (10-12” width pan is ideal for a 1-2” depth of oil) and place the pan over medium heat. When the surface of the oil begins to shimmer, the oil should be hot enough to fry.
Place one steak in the dry mixture and lightly dust both sides. Shake off the excess and dip the steak into the wet egg mixture. Allow excess to drip off and dip the steak again in the dry mix. Pat the dry mixture onto the steak until all sides are coated well. Set the coated steak on a plate to rest for 5 minutes before frying. Repeat with the remaining steaks.
Once the steaks have rested and the oil is hot enough, fry them in batches, careful not to crowd the pan. They are ready when they are dark-golden on both sides. Move the cooked steaks to a cooling rack set over paper towels to catch the grease. Sprinkle lightly with sea salt and allow them to rest for 5-10 minutes before serving.