Flavor Trends, Strategies and Solutions for Menu Development
Renate DeGeorge

Renate DeGeorge
Divisional Executive Chef
SSP America

Chicken-Fried Aussie Steak Breakfast Bowl

Recipe courtesy of Chef Renate DeGeorge
Sponsor: True Aussie Beef & Lamb

YIELD: 10 Portions
PORTION SIZE: 7-8 oz.
PREP TIME: 1 hour

INGREDIENTS

Chicken-fried Aussie steak

  • 9 pounds Australian grass-fed flank steak, cut into 3 wt. oz portions, pounded ¼” thick
  • 1 teaspoon Kosher salt
  • ¼ teaspoon fresh ground black pepper

For the batter:

  • 4 cups all-purpose flour
  • 1 Tablespoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon hot paprika
  • Vegetable oil, for cooking

Sausage pan gravy:

  • 1 pound breakfast-style sausage, crumbled
  • 1/3 cup all-purpose flour
  • ¼ teaspoon black pepper, ground
  • ½ teaspoon Kosher salt
  • 3 ½ cups whole milk

Potato hash:

  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 pound shallot, minced
  • 2 teaspoons Hungarian paprika
  • 2 Tablespoons fresh thyme leaves
  • 1 pound red bell peppers, diced ¼”
  • 2 Tablespoons fresh garlic, minced
  • 2 pounds Yukon gold poatoes, diced ½”
  • 2 pounds sweet potatoes, peeled, diced ½”
  • 1 teaspoon Kosher salt
  • ¼ teaspoon fresh black pepper

To serve (per bowl):

  • 6 ounces (wt.) chicken fried Aussie flank steak pieces
  • 2 ounces pan gravy
  • 8 ounces (wt.) potato hash
  • 1 each fried egg, soft yolk
  • Sliced scallion, as desired

DIRECTIONS

For the chicken fried Aussie steak:

  1. Season steak pieces with salt and pepper.
  2. Mix flour with remaining seasoning and lightly coat the seasoned steak pieces.
  3. In a large skillet over medium-high heat, pan fry coated steak pieces until golden and crisp- about 3 to 4 minutes. Drain off excess oil and reserve until ready to use.

For the sausage pan gravy:

  1. In a sauce pot, crumble sausage and cook over medium-high heat, pressing into pieces smaller than half an inch.
  2. Add salt, pepper, flour and stir until all pieces are well coated.
  3. Slowly add milk and bring to a simmer, approximately 5 to 8 minutes.

For the potato hash:

  1. In a large skillet over medium heat, add butter oil, shallot, paprika, thyme, bell pepper and garlic- lightly sweat for 2 minutes.
  2. Add potatoes and increase heat to medium-high. Coat potatoes with vegetable mixture and cover until potatoes are al dente, about 6 minutes.

To serve:

  1. Crisp the hash and top with steak, gravy, fried egg and scallion.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

About The Author