- Cook Time
- Prep Time
- 1/2 cup vegetable oil
- 1/4 cup hot pepper sauce
- 2 teaspoons honey
- 4 cups thinly sliced celery
- 1 large egg
- 1/3 cup milk
- 1 cup flour
- Salt and pepper
- 4 4 ounce piece top round steak, pounded thin
- 1/2 cup crumbled blue cheese
In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.
In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.
In a heavy skillet, heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.
Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.