Chef Matt Martinez, Jr.
Recipe by Southern Living January 1997

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Credit: Charles Walton; Styling: Mary Lyn Hill

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Form ground round into 6 patties, or trim any fat from round, sirloin, or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet.

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  • Combine breadcrumbs, salt, and pepper in a large shallow dish. Dredge patties or steak pieces in breadcrumb mixture. Dip into buttermilk, and dip again in breadcrumb mixture.

  • Heat oil in a large skillet over medium-high heat until hot. If desired, add corn tortillas, 1 at a time, and cook until crisp. Drain, pressing between layers of paper towels.

  • Add patties or steak to hot oil; cook 3 to 5 minutes on each side or until crisp. Remove from heat, reserving 3 tablespoons drippings if making Cream Gravy. Drain patties or steak on paper towels.

  • Place patties or steak on tortillas, if desired. Top with sauce of your choice, and sprinkle with cheese, if desired. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Garnish, if desired.

  • *1 cup all-purpose flour or 1/4 (15-ounce) box saltine crackers (about 40 crackers), coarsely crushed, may be sustituted for breadcrumbs.

  • ** 1/2 cup milk a nd 2 large eggs, stirred together, may be sustituted for buttermilk.

Source

Rancho Martinez Restaurant, Dallas, TX

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