Gluten-Free-Friendly Chicken-Fried Steak & Gravy
with Garlic Mashed Potatoes & Hot Honey Carrots
- Milk
Steak is pounded thin, coated in seasoned rice flour batter, and fried until golden and crispy for this gluten-free-friendly take on the Southern classic. A rich pan gravy coats the steak and mashed potatoes, while roasted carrots are finished with a drizzle of hot honey for sweet heat.
Ingredients
½ ounce
Hot Honey
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
12 ounce
Carrot
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
10 ounce
Ranch Steak
½ cup
Rice Flour
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ ounce
Parsley
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and cut potatoes into ½-inch pieces. Finely chop parsley. Reserve 1 TBSP rice flour (2 TBSP for 4 servings) in a small bowl and set aside for Step 6.
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Toss carrots on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 6), salt, and pepper.
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Roast on top rack until tender, 15-20 minutes.
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Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
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Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 7.
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While potatoes cook, pat steak* dry with paper towels.
-
Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each steak, leaving ½ inch intact (be careful not to cut all the way through!). Open up like a book and cover with plastic wrap. Using a mallet or heavy-bottomed pan, pound each steak until ¼ inch thick.
- In a large bowl, whisk together half the Blackening Spice, remaining rice flour, ½ cup water, salt, and pepper (all the Blackening Spice and 1 cup water for 4 servings).
- Add steak to batter and stir to coat.
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Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles immediately when added to the pan, add coated steak. Cook until golden brown and cooked through, 2-4 minutes per side. (Work in batches for 4 servings.) TIP: Lower heat if steak begins to brown too quickly.
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Turn off heat; transfer steak to a paper-towel-lined plate. Discard oil from pan and wipe out. TIP: Use tongs and paper towels to quickly soak up and discard oil from pan.
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Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add reserved rice flour and cook, stirring, until lightly browned, 1 minute.
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Whisk in ¾ cup water (1¼ cups for 4), stock concentrates, remaining Fry Seasoning, and a pinch of salt. Bring to a simmer and cook, whisking constantly, until thickened, 1-2 minutes.
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To pot with potatoes, add cream cheese and garlic herb butter. Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
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Divide steak, mashed potatoes, and carrots between plates. Drizzle carrots with hot honey; garnish with parsley. Top steak and mashed potatoes with as much gravy as you like. Serve.
