Chicken fried steaks with buttery spring greens recipe
 A steak recipe with a difference. Steak is given the fried chicken treatment. 2 x 200g/7oz steaks, such as minute or rump150g/5½oz plain flour2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk1 free-range egg, beaten1 tbsp hot sauce 2 garlic cloves, crushed2–4 tbsp vegetable oil200ml/7fl oz warm milk 1 tsp horseradish cream or saucesalt and ground black pepper 2 x 200g/7oz steaks, such as minute or rump 150g/5½oz plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk 1 free-range egg, beaten 1 tbsp hot sauce 2 garlic cloves, crushed 2–4 tbsp vegetable oil 200ml/7fl oz warm milk 1 tsp horseradish cream or sauce salt and ground black pepper 2 tbsp olive oil2–3 garlic cloves, thinly sliced500g/1lb 2oz spring greens, stems removed and thinly sliced75g/2¾oz unsalted butter2 tbsp sherry vinegarsea salt and cracked black pepper 2 tbsp olive oil 2–3 garlic cloves, thinly sliced 500g/1lb 2oz spring greens, stems removed and thinly sliced 75g/2¾oz unsalted butter 2 tbsp sherry vinegar sea salt and cracked black pepper Method To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt.In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. To make the fried steaks, pound the steaks in large plastic zip-locked bags until they are about 4mm in thickness. Put 120g/4¼oz flour in a shallow bowl. Stir in the baking powder, bicarbonate of soda, 1 teaspoon of black pepper and ¾ teaspoon of salt. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. In a separate shallow bowl, mix the buttermilk, egg, hot sauce and garlic. Dip the steaks first in the flour mixture, then in the buttermilk mixture, and again in the flour. Pat the flour onto each steak so they are completely coated. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the oil in a skillet over a medium high heat and fry the steaks for 3 minutes on each side until evenly golden-brown. Transfer the steaks to kitchen paper to drain. Drain the fat from the pan, reserving a few tablespoons of the oil and as much of the solid remnants as possible. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. Heat the reserved oil in the frying pan over a low heat. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium and bring the gravy to a simmer. Cook until thickened then stir in the horseradish cream. Season with salt and pepper. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To make the spring greens, heat the oil in a frying pan and fry the garlic over a high heat until browned. Turn the heat down and add the greens. Fry for a further 2 minutes or until wilted. Add the butter and sherry vinegar, deglaze the pan and cook for 1 minute. Season with salt and pepper. Toss to coat the greens in the buttery sauce. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy. To serve, place the greens on warmed plates, top with the steaks and spoon over the gravy.