Ingredients

4 8 oz. flat iron or shoulder tender steaks

3/4 lb. Mexican chorizo sausage

5 cups flour

1/2 diced yellow onion

3 cups milk

1 tsp. Kosher salt

1 Tbl. black pepper

2 Tbl. Worchestershire sauce

Tabasco sauce to taste

2 cups buttermilk

Directions

To make the chorizo gravy, first saute chorizo sausage and yellow onion in a 2 gallon pot. When the sausage is cooked completely, drain off the fat.

Add 1 cup flour to make a paste. Then stir in milk and bring to a simmer. Keep stirring to avoid scorching as the gravy thickens. Season with salt, pepper, Worchestershire sauce and Tabasco sauce. The gravy should be thick enough to coat a spoon.

Season the remaining 4 cups flour with salt and pepper. Dredge the steaks in the flour, then dip in the buttermilk, then return to the flour. Shake off the excess and fry in hot vegetable oil at 350 degrees until steaks are medium (about 5 minutes or so.)

Serve steak over mashed potatoes, topped with the chorizo gravy and finish with a spoonful of Pico de Gallo. Serves 4.

Recipe from John Calderon, Barbacoa

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