Directions: |
Directions:Serves: 6
Cook time: 8 minutes
1- Evenly spread garlic onto steaks and rub in gently. Sprinkle ½ of the salt, ½ of the pepper, the ground cumin and garlic powder over the steaks. Turn the steaks over and add the remaining salt and pepper.
2- Turn the steaks back over, pour apple cider vinegar evenly over them. Cover them with sliced onions. Stack them until they are in one pile with onions in between each layer. Place the stack in a gallon ziploc bag and seal. Let the steaks marinate in the fridge for at least 4 hours or up to overnight.
3- In a blender, blend the saltines until they form a fine powder. Spread half of the powder over a flat plate.
4- Add the garlic salt to the eggs and beat well. Place them next to a plate and a bowl of saltine cracker crumbs.
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5- Take out the steaks and separate them from the onion slices. Dip steaks one at a time in the egg, cover the whole surface of it. Lay the steaks over the cracker crumbs, cover with the crumbs from the bowl, gently press crumbs into the steak. Set aside.
6- Heat the oil in a 10" skillet over medium-high heat. To test the oil's heat, drop in a few cracker crumbs- the oil should immediately get bubbly around the crumbs and begin to fry. Once the oil is hot, slowly drop in the steaks, but only in one layer, do not crowd the pan.
7- Fry the steaks for 3 minutes, then flip to the other side. Fry for 1½ to 2 more minutes, making sure the breading is nice and golden brown and crunchy. Put the steaks onto a plate with a paper towel on it to catch the excess oil.
8- When you are done frying, remove all but 1 tbsp of oil from the pan. Sauté the onions from the marinade over medium heat until they begin to caramelize.
9- Put each steak on a plate, cover with onions and serve. |
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